Poached Herb Lamb
Ingredients
- For the lamb
- 700 grams Lamb fillet
- freshly ground peppers
- 1 sprig rosemary
- 1 garlic clove
- For the vegetables
- 400 grams Baby carrot
- 12 shallots
- 2 stalks Leeks
- 2 Tbsps parsley (chopped)
- 3 Tbsps butter
- 100 milliliters Vegetable broth
- For the sauce
- 200 milliliters lamb stock
- 200 milliliters Rosé
- 1 pinch Saffron
- sauce thickener
- salt
- peppers
- For the garnish
- 4 rosemary
Preparation steps
For the lamb: Remove rosemary needles from stalk and chop finely. Peel garlic, chop and crush with a little salt. Rinse meat with cold water, pat dry, cut lengthwise and rub some rosemary, garlic and pepper on the meat. Cover in plastic wrap, then cover well in aluminum foil, folding in ends. Place fillet in hot, not boiling water at 70-80°C for about 30 minutes and let simmer.
For the vegetables: Rinse carrots, peel and saute in 1 tablespoon butter in a small wide pot. Pour in a little broth to cover the bottom of the pot. Cover with a lid and cook carrots about 10-12 minutes at a low temperature. Peel shallots and sauté in 1 tablespoon butter, add some more liquid to cover pot bottom and cook covered for about 8-10 minutes at low temperature. Rinse leek and cut into thin rings, fry in 1 tablespoon butter, pour in a little broth pour to cover bottom of the pot and simmer about 5 minutes.
For the sauce: Pour wine and stock in a saucepan and thicken with gravy thickener and season with salt and pepper.
Remove fillet out of the water, remove foil and plastic wrap and cut into slices. Add parsley into the carrots. Arrange vegetables on three warmed plates decoratively. Place fillet slices on the leeks and pour over sauce. Serve with a garnish of fresh rosemary.
