Mediterranean cuisine for every day

Slow roasted leg of lamb with fava & potato puree and tomatoes confit served on fig jus

1 Comment » Aug 4th, 2010 | By | Category: Meat and Poultry, Recipes

It was about time to try the low temperature cooking method. The Greek island I am staying on offer great lamb meat, ideal for cooking it slow in the oven. I got a leg of lamb and had the butcher remove the bone. The bone I turned into a delicious lamb jus, which I will post tomorrow. First comes the dish as such.

Preparation time: 10 minutes + soaking the Fava in water over night

Backzeitzeit: 240 Minuten

difficulty: easy

Ingredients:

  • 1,2 kilogram lamb meat, leg
  • 200 gram of Fava
  • 2 potatoes
  • 400 gram vine tomato
  • 250 ML lamb jus
  • 4 figs
  • some rosemary
  • Balsamic vinegar
  • Oliveoil
  • some sugar
  • salt and pepper

Preparation:

Soak the Fava over night.

Preheat the oven to 80 degrees centigrade.

You can keep a bit of fat on the leg of lamb. WHen fryin it will turn into a crust.

Heat the pan and add a bit of olive oil or butter or both. Fry the meat on each side for 3 to 4 minutes. It should take on nice color. The meat will develop a crust, or you are not frying hot enough.

Place the meat on an oven tray and put it into the oven for 4 hours.

For the Fava & Potato Puree:

Drain the Fava. add it to a pot with some fresh water. You will need approximately 250 ml. Bring to boil and let it simmer for 20 minutes.

Meanwhile you can peel and dice the potato.

Add the potato after 20 minutes have passed and cook it for an other 20 minutes. Add the rosemary. Make sure that there is enough liquid in the pot. You may have to add some.

5 minutes before the cooking time has come to an end season with salt, pepper, olive oil. Then let the puree rest for a bit.

For the tomatoes confit:

Make a dressing from vinegar, salt, pepper and oil. Leave the tomatoes on the vine. Cut the vine though so you have pairs of tomatoes. Soak the tomatoes in the dressing. Then place them on a tray. Sprinkle some sugar over them.

As soon as the lamb comes out of the oven turn up the heat to 100. Place the tomatoes in the oven and bake. The sugar has to caramelize, but the skin of the fruit should not burst from the heat. You have to watch the dish while in the oven!

For the fig jus:
Take a cup of the prepared lamb jus. Peel and dice the figs. Add them to the jus and let them cook for some minutes. Season with salt and pepper if necessary.

Serve:
Cut the lamb into slices. Place on the plate with the puree and the tomatoes and pour some of the jus over it.

One comment
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  1. A refined and scrumptious dish!

    Cheers,

    Rosa

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