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Lamb leg with various preparations

Lamb leg with various preparations of carrot and corn with sweet potato gnocchi.

The leg of lamb is fairly lean and 'fine-grained'. By leaving the bone in the leg, the meat—and therefore the dish—gains even more flavor.

Ingredients

1units.itemsleg of lamb with shank bone
Salt and pepper to taste
Jonnie Boer garam masala
Transglutaminase

1bunch of bunch carrots
1tandoori curry paste Sharwood's
Kara coconut cream
0.5Lime

1kgblack winter carrot
1banana shallot
cooking cream 20%
Pepper and salt

1Star anise
5Pink peppercorns
200mlJapanese rice vinegar
3Bunch carrots

2Eggs
500gFlour
Pepper and salt
olive oil
1kgSweet potatoes
Butter

Blowtorch
1cob of sweetcorn

8gvegan mousse
200mlunsweetened whipping cream 35%
corn silicone mold
300gcrispy corn

1bunch of tarragon
200mlSunflower oil

Green asparagus

lamb glace
Jonnie Boer garam masala
Pepper and salt

100gParmigiano Reggiano
2Bonk potatoes

Affilla cress
kiwi pickles
Edible flower petals
green herb crumble

Preparation

  1. Remove the femur from the leg of lamb and cut it so that a flat 'sheet' is formed. If the roulade becomes too large, cut it in two and make two or three.
  2. Place the flat sheet on cling film, season with salt and pepper, and sprinkle with garam masala to taste.
  3. Then sprinkle a thin layer of transglutaminase over the whole using a fine sieve.
  4. Roll it up tightly in the film and refrigerate for at least 4 hours.
  5. Cook the roulade in a sous-vide bath for 4 hours at 55°C.
  6. Cool the roulade and store in the refrigerator until use.
  7. Store the remaining transglutaminase vacuum-sealed in the freezer.

  1. Peel the carrots and cook them in lightly salted water until completely tender.
  2. Squeeze the juice from half a lime.
  3. Drain and blend until smooth in the food processor together with a splash of coconut cream and the rest of the ingredients.
  4. Put the puree in a piping bag and tie it closed.

  1. Peel the black winter carrot and cut into large pieces.
  2. Cut a banana shallot into pieces.
  3. Sauté these in some butter and add the black winter carrot.
  4. Just cover with water and add a pinch of salt.
  5. Cook until done.
  6. Blend the carrot and shallot in a food processor and add cooking cream as desired for a nice creamy consistency.
  7. Season with salt and pepper.

  1. Use a mandoline to cut carrots into long ribbons.
  2. Bring the rice vinegar to a boil with the star anise and peppercorns.
  3. Meanwhile, peel the carrots and shave them into thin ribbons.
  4. Pour the boiling rice vinegar over the ribbons and let them cool.

  1. Roast the sweet potatoes in the oven: Prick them with a fork, drizzle with a little olive oil, and roast in the oven at 200°C until they feel soft.
  2. Let cool slightly, scoop the flesh from the skin, and blend until smooth in the food processor together with the flour and eggs. Season with salt and pepper.
  3. Put the mixture in a piping bag and pipe thick strips onto a floured work surface.
  4. Carefully roll the strips through the flour and cut them into 1.5 cm pieces with a sharp knife. 

  1. Pat the corn cob dry and char it with a blowtorch.
  2. Cut the kernels off from top to bottom with a sharp knife and then cut them into pieces of 1 by 2 cm.

  1. Cook the corn in salted water (just enough to cover) and blend until smooth in a blender.
  2. Strain the mixture and weigh out 200 grams of puree.
  3. Add the vegan mousse and carefully bring to a boil.
  4. Let cool to 40°C and add the semi-whipped cream.
  5. Put the mixture in a piping bag and pipe into the silicone mold.
  6. Place the silicone mold in the freezer.
  7. Remove the shapes from the mold and let thaw before use.

  1. Remove the tough woody stems from the bunch of tarragon.
  2. Blanch the tarragon in boiling water and rinse with cold water.
  3. Squeeze all excess moisture from the tarragon. 

  1. Blanch the asparagus in lightly salted water.
  2. Cut off the tips and reserve them.
  3. Reheat them for serving in some water with a little butter.

  1. Toast the garam masala in a dry pan and pour in the lamb glace.
  2. Let it infuse gently over low heat and season with salt and pepper.

  1. Boil the potatoes in water with a little salt until done and make a dry, smooth puree. 

  1. Remove the roulade from the refrigerator well in advance and make sure it is at room temperature.
  2. Brown it nicely in some butter and let it rest in a warm place.
  3. Heat the heritage carrot cream in a small pan and put it in a piping bag.
  4. Cut the roulade into one nice slice per person and place it in the center of the plate.
  5. Now garnish next to the slice of lamb leg with the gnocchi, heritage carrot cream, tandoori carrot cream, sweet and sour carrot ribbons, asparagus tips, kiwi pickles, and the charred corn.
  6. Carefully place one corn bavarois next to it.
  7. Carefully pour the lamb jus with garam masala over the lamb leg and also pour some jus next to it.
  8. Drizzle some tarragon oil through the lamb jus.
  9. Garnish the whole with green herb crumble and the crispy potato and Parmesan crisp.
  10. Stick some sprigs of affilla cress and edible flower petals into the heritage carrot cream.