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LEG OF LAMB WITH LENTILS, TRUFFLE POTATO AND “THE ORIENTAL STYLE”
Serves four | Preparation time approx. 10 minutes
Ingredients:
500 g Salzwiesenlamm (lamb) from Sylter
20 g Sea salt
100 ml Broth
6 tsps. Extra virgin olive oil
4 Sprigs of thyme
200 ml The Oriental Style
100 g Red lentils
50 g Chickpea seedlings
50 g Dried apricots in strips
50 g Dried cranberries in stripsJuice of two lemons
6 tsps. Extra virgin olive oil
1 tbsp. Garam Masala
2 Large Annabelle potatoes
1 Summer truffle finely sliced
250 ml Rapeseed oil
2 g Coarsely ground salt
Preparation:
Remove any fat and tendons from the leg of lamb, season with sea salt and briefly fry with half of the olive oil. Put in a cooking bag with the other ingredients and fully vacuum seal. Soften the leg of lamb for 10 hours in water at 65°C. After cooking, remove the leg of lamb from the bag and strain the infusion. Divide the leg of lamb into portions.
Cook the red lentils to the desired consistency and let them cool.
Add the seedlings, fruits and herbs and make a vinaigrette with lemon juice and olive oil. Season the dressing with Garam Masala and salt and add to the salad.
Wash the potatoes well and cut into very fine slices. Place the truffle slices between two potato slices and bake them in hot rapeseed oil at 140°C.Put the lentil salad into a deep dish as a bed. Strongly reduce the lamb infusion in a pot, refine it with The Oriental Style sauce and nap the warm leg of lamb with it. Garnish with wild herbs and the truffle chip.
Contains approximately 986 kcal/4129 kJ | P 34 g | F 68 g | C 59 g per serving
Seasoning sauce – The Oriental Style
Seasoning sauce with oriental spices.
Description
The aroma and taste of the “Oriental Style” seasoning sauce are reminiscent of a stroll through the spice market. Seasoned with the essential spices of the Orient and the Middle East, the sauce harmonises with chicken, “Salzwiesenlamm” (lamb from the salt marshes) and beef or veal. It is also the ideal pairing partner for a delicious “Currywurst 2.0” (curry sausage).
Additional information
| Weight | 0,2 kg |
|---|---|
| Volume | 200 ml |
Ingredients
Ingredients: 53% ketchup sauce [tomatoes (148g per 100g ketchup), spirit vinegar, sugar, salt, spice extract, herb extracts*, spices, brown cane sugar, water], 6% acacia honey, Worcestershire sauce**, garlic, 1.8% oriental spice blend***, black pepper, hot chilli seasoning paste, bay leaves. *Contains CELERY, contains BARLEY and CELERY, ***contains MUSTARD and CELERY.
After opening, store in a cool place at +3°C to +7°C.
Nutritional Values
Nutritional values per 100 g
| Energy | 166 kcal / 704 kJ |
| Fat | 0.5 g |
| - of which Saturates | 0.1 g |
| Carbohydrate | 39 g |
| - of which Sugars | 39 g |
| Protein | 0.9 g |
| Salt | 1 g |
Allergens
eggs: traces, fish: yes, gluten: yes, gluten types: barley, milk: traces, celery: yes, mustard: traces, SO2 and sulphites: traces, soy beans: traces
