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Slate of grilled lamb with rosemary, hazelnut and orange zest crumble, mashed pumpkin and artichokes

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Rate this recipe 2.8/5 (53 Votes)

Details

servings 6
Level of difficulty Easy
Preparation time 30mins
Cooking time 60mins
Cost Budget Friendly

Preparation

Step 1

Grilled leg of lamb: In a bowl, mix olive oil, rosemary, a big pinch of cumin, paprika and mixed spices, the peeled garlic clove, crushed and degermed, and finally salt and pepper. Arrange the slices of lamb in a large bowl, then cover them with a brush with the marinade on both sides. Film and place in the fridge for 2 hours.

Step 2

At serving time, grill the slices of lamb, drained, in a large frying pan or on a grill 5 minutes depending on the thickness, so that the meat stays a little pink. Cut each slice in a rectangle.

The orange-hazelnut crumble: Preheat the oven to 180 ° C. In a bowl, put the cold butter cut into pieces, flour, bread crumbs, crushed hazelnuts and orange zest. Mix well with your fingertips to obtain a coarse crumble. Spread on a baking tray lined with greaseprrof paper or silicone mat, and bake about 10 minutes.

Step 3

The pumpkin puree: Wash the squash. Remove the ends, open it in half and empty the seeds. Then cut the squash into pieces. Peel the carrots, wash and cut into pieces. Peel the onion and slice it. Heat a pan with 20g of butter and add the vegetables. Sweat for 5 minutes, then cover with water. Cook for about 20 minutes, covered. Place the drained vegetables in a blender, thin with some cooking juices if necessary. Add butter, a pinch of turmeric and season as desired. Keep warm.

Step 4

The Jerusalem artichoke puree: Peel the Jerusalem artichokes, wash them and cut them into pieces. Put them in a saucepan with the milk. Bring to a simmer and let it simmer, covered, for about 20 minutes. Drain the vegetables then blend. Add cream, salt and pepper and the seeds of the vanilla bean, split and scraped. Keep warm.

Step 5

Presentation: Place in the centre of a slate (used as the plate) the rectangle of grilled lamb. Sprinkle with orange-hazelnut crumble and decorate with a sprig of rosemary. On each side of the lamb, horizontally, make a tear shape of pumpkin purée and the Jerusalem artichoke purée. Decorate with a small sprig of rosemary. Sprinkle a pinch of turmeric on the slate and place on top an open physalis. Serve immediately!!

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