Leg of lamb with radish sauce

Leg of lamb with radish sauce

Total: 1 hr 45 min. | Active: 30 min.
gluten-free, Low Carb
Nutritional value / person: 813 kcal
, Fat: 59 g
, Carbohydrate: 8 g
, Protein: 61 g

Ingredients

6 person

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Meat

1 leg of lamb (approx. 2.5 kg), ordered in advance from butcher
1 tbsp olive oil
1 ½ tsp salt
a little pepper

Crust

150 g pine nuts
50 sunflower seeds
2 garlic cloves
1 ½ bunch chervil
100 g butter, soft
½ tsp salt
½ pepper

Sauce

2 shallots
25 g butter
1 ½ dl white wine
2 bunch radishes
2 dl single cream for sauces
½ tsp salt
a little pepper

To serve

½ bunch chervil
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How it's done

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Meat

Remove the meat from the fridge approx. 1 hr. prior to cooking. Place the meat on a baking tray, brush with the oil, season.

To brown in the oven

Approx. 15 mins. in the centre of an oven preheated to 240°C. Remove from the oven. Reduce the oven temperature to 160°C.

Crust

Toast the pine nuts and sunflower seeds in a non-stick frying pan without any oil, allow to cool slightly. Place the seeds in the food processor.

Peel the garlic, add with the chervil and butter, puree until smooth, season.

To roast in the oven

Spread the crust on top of the meat. Insert the meat thermometer into the thickest part of the meat. Approx. 1 hr. in the centre of the oven. The core temperature of the meat should be approx. 60°C. Remove the meat, cover and leave to rest for approx. 15 mins.

Sauce

Peel and finely chop the shallots. Heat the butter in a pan. Add the shallots, sauté. Pour in the wine, simmer for approx. 5 mins.

Cut the radishes into slices, add. Pour in the single cream, simmer for approx. 5 mins., season the sauce.

To serve

Carve the meat, serve with the radish sauce. Garnish with the chervil leaves.

Good to know
Serve with: Asparagus, roast potatoes.
Serve: Carve the meat across the grain.

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