Category
Main
Ingredients
Lonk Lamb
Instructions
- Season the lamb with salt, sugar and a good pinch of pepper, dust with fecule, put the lamb into the base of the hot pot dish,Sweat off the onions in a knob of butter with a pinch of salt for 2-3 mins (to sweat is to cook without colour in a covered pan, on a moderate to hot temperature). Spread the onions evenly on top of the lamb in the hot pot dish
- Slice the potatoes vertically [2mm thick]. Place in a medium size bowl, add the 5g melted butter, season with 2g of salt and a pinch of white pepper, and mix well
- Place the stainless steel cutter in the centre of the hot pot dish on top of the onions (this is to leave a space to put the roast),Put the sliced potatoes evenly on top of the onions, reserving the best-shaped potatoes for the final layer,Place the hotpot in a pre-heated convection oven for 1 - 1 ½ hours on 140c
- Seal the loin of lamb until golden in colour. Then roast the loin for 8-10 minutes until pink. Then remove the loin and allow it to set for 5 minutes on a cooling rack,Brush the golden potatoes with a small amount of melted butter
- Remove the stainless steel cutter, and carve the lamb loin and place it in the centre of the hot pot
- Serve with pickled red cabbage, organic tangled carrots and leeks.
