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Lamb roll with foie gras on a stew of lamb neck

Lamb roll with foie gras on a stew of lamb neck and lentils.

 This recipe is for four people and is served with a crispy potato garnish topped with asparagus, herbs, and spring vegetables.

Recipe by René Brienen, from restaurant Brienen aan de Maas.

Ingredients

20gTransglutaminase
leg of lamb
1potato crisp slice
100gdouble-peeled peas and/or broad beans
4Asparagus
3lamb jus
500glamb neck (cured)
various cresses and herbs
500ggoose liver (cured)

Preparation

  1. Fill the leg of lamb with foie gras and use transglutaminase to form a roll.
  2. Cook the roulade sous-vide for about 45 minutes at 60°C.
  3. Grill the roulade on the barbecue.
  4. Grill the brined lamb neck thoroughly. Then cook it in goose fat and shred the meat.
  5. Mix the shredded lamb neck with the lentils and lamb jus to make a tasty stew.
  6. Arrange the roulade and stew with a crispy potato and top with sautéed asparagus and the peas/broad beans.
  7. Garnish the dish with various cresses and herbs as desired.