Leg of lamb, stuffed with radicchio and red tropea onions: a delicious sous vide recipe by the Italian chef Andrea Berton.
Thigh Of Lamb Stuffed With Radicchio And Red Tropea Onions
30 Mar 2012
Difficulty
Intermediate
Total Time
2H 30MIN
Ingredients
Onion: 350 g, red
Radicchio: 1000 g
Salt: 20 g
Red wine: 100 g, reduced
Lard: 200 g Colonnata lard if possible
Breadcrumbs: 100 g, Grated
Sherry vinegar: 250 g
Leg of lamb, stuffed with radicchio and red tropea onions: a delicious sous vide recipe by the Italian chef Andrea Berton.
Preparation
01.
Julienne the onions, then braise them in a pan with extra-virgin olive oil, Maldon salt and sherry vinegar.
Do the same with the radicchio.
Let cool and them mix all together in a mixer.
Using plastic wrap, make rolls about 10 cm in length and 2 cm thick. Freeze.
02.
Remove bones from the thighs, beat the meat, salt it and place the stuffing in the centre, roll well and then tie off.
03.
Seal everything in a vacuum pack and cook in a Roner at 65°C for 2 hours.
04.
Brown in an oiled pan, then add butter, garlic and thyme.
05.
Let the lamb rest for 5 minutes so it cooks through evenly and tenderly.
To finish
Place a slice of lamb at the centre of the plate, add a slice of braised raddichio and onion and then the lamb juices.
