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Betty Bossi Koch-Center
How it's done
Remove the lamb from the fridge approx. 30 mins. prior to browning. Preheat the oven to 80°C, warm the platter and plates. Heat the oil in a frying pan. Season the meat, brown all over for approx. 5 mins., only turning when a crust has formed. Remove and place on the pre-warmed platter. Insert the meat thermometer so that it does not touch the bone.
Cook at a low temperature in the centre of the oven for around 1 1/2 hrs. The core temperature should be approx. 55°C. The meat can then be kept warm at 60°C for up to 30 mins.
Bring the stock with all the ingredients up to and including salt to the boil in a wide-bottomed frying pan. Add the vegetables, cover and simmer for approx. 15 mins., turning the vegetables 2-3 times.
|Serve:||Carve the lamb and serve with the fennel.|
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