BONELESS ROAST LAMB WITH AUBERGINE CREAM
JAVIER ROMO - LAS MUSAS
Ingredientes

For the lamb: 2 legs of lamb (approx. 1 kg each), 2 heads of garlic, thyme, rosemary, 500 ml. of white wine, 500 ml. of Water, Salt and Pepper, bay leaf. 

For the aubergine cream: 2 Aubergines, 4 Potatoes, 100 ml. of cooking cream, 1 teaspoon of nutmeg, salt, and pepper, 

Preparation

For the lamb:

  • Place the 2 legs of lamb in a vacuum bag together with all the recipe’s ingredients, then put them in the steam oven for 12 hours at 75º C.
  • After cooking, bone the hot lamb and wrap up all the boned meat in cling film (leave to cool).
  • In the meantime, reduce the stock left over from the roast to caramelise the proteins.
  • When cold, cut into portions to taste and bake in the oven at 230º for 10 minutes (approx.), keeping an eye on it until golden brown.

For the aubergine cream: 

  • Put the aubergines and potatoes in the oven at 180º until roasted.
  • Once roasted and hot, remove the skin.
  • Whisk the aubergines and potatoes together with the nutmeg, salt, pepper, and cream (take care to ensure a thick cream).

 

Serving instructions

Put the hot cream on one side of the plate as a garnish and add the lamb with sauce in its reduced juices.

 

JAVIER ROMO - LAS MUSAS

Volver a  recetas