{"id":3376,"date":"2021-08-16T15:34:52","date_gmt":"2021-08-16T15:34:52","guid":{"rendered":"https:\/\/www.stylesauce.de\/black-angus-rinderfilet-mit-the-truffle-style-und-spargel-2\/"},"modified":"2023-02-22T13:12:23","modified_gmt":"2023-02-22T13:12:23","slug":"leg-of-lamb-with-lentils-truffle-potato-and-the-oriental-style","status":"publish","type":"post","link":"https:\/\/www.stylesauce.de\/en\/leg-of-lamb-with-lentils-truffle-potato-and-the-oriental-style\/","title":{"rendered":"LEG OF LAMB WITH LENTILS, TRUFFLE POTATO AND “THE ORIENTAL STYLE”"},"content":{"rendered":"

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LEG OF LAMB WITH LENTILS, TRUFFLE POTATO AND “THE ORIENTAL STYLE”<\/strong><\/h1>\n

[\/vc_column_text][vc_single_image image=”3227″ img_size=”full”][vc_column_text]Serves four | Preparation time approx. 10 minutes<\/em>[\/vc_column_text][vc_row_inner][vc_column_inner width=”1\/3″ css=”.vc_custom_1623763912551{border-top-width: 1px !important;border-right-width: 1px !important;border-bottom-width: 1px !important;border-left-width: 1px !important;padding-top: 20px !important;padding-right: 20px !important;padding-bottom: 20px !important;padding-left: 20px !important;border-left-color: #f3f0ef !important;border-left-style: solid !important;border-right-color: #f3f0ef !important;border-right-style: solid !important;border-top-color: #f3f0ef !important;border-top-style: solid !important;border-bottom-color: #f3f0ef !important;border-bottom-style: solid !important;border-radius: 1px !important;}”][vc_column_text]<\/p>\n

Ingredients:<\/strong><\/h4>\n

500 g Salzwiesenlamm (lamb) from Sylter<\/p>\n

20 g Sea salt<\/p>\n

100 ml Broth<\/p>\n

6 tsps. Extra virgin olive oil<\/p>\n

4 Sprigs of thyme<\/p>\n

200 ml The Oriental Style<\/p>\n

100 g Red lentils<\/p>\n

50 g Chickpea seedlings<\/p>\n

50 g Dried apricots in strips<\/p>\n

50 g Dried cranberries in stripsJuice of two lemons<\/p>\n

6 tsps. Extra virgin olive oil<\/p>\n

1 tbsp. Garam Masala<\/p>\n

2 Large Annabelle potatoes<\/p>\n

1 Summer truffle finely sliced<\/p>\n

250 ml Rapeseed oil<\/p>\n

2 g Coarsely ground salt[\/vc_column_text][\/vc_column_inner][vc_column_inner width=”2\/3″][vc_column_text]<\/p>\n

Preparation:<\/strong><\/h4>\n

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\u00b0C. After cooking, remove the leg of lamb from the bag and strain the infusion. Divide the leg of lamb into portions.<\/p>\n

Cook the red lentils to the desired consistency and let them cool.<\/p>\n

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.<\/p>\n

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\u00b0C.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.<\/p>\n

Contains approximately 986 kcal\/4129 kJ | P 34 g | F 68 g | C 59 g per serving<\/em>[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row][vc_column]

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