lamb gigot & marshmallows

lamb gigot & marshmallows

This fancy combination is actually really good, even if it sounds a bit strange! I ate it at Freemans for thanksgiving in NYC, a great restaurant, and tried to do a similar dish which turned out to be a success! The juicy leg of lamb, marinated in loads of herbs and slowly cooked with white wine goes very well with the sweetness of the marshmallows. Amazing combination, a culinary explosion!

Ingredients for 4:

  • 1 gigot (leg of lamb, about 1.5k) – you can use a lamb shoulder alternatively

  • 1 bunch thyme

  • 1 bunch mint

  • 5 stems rosemary

  • 1 lemon

  • olive oil

  • 1 bottle of white wine (Chardonnay or similar)

  • 4 carrots

  • 4 stalks celery

  • 2 onions

  • 3 cloves of garlic

  • 30g cold butter

  • 1 dl heavy cream

  • marshmallows

  • salt & pepper

     

    Preparation:

Sprinkle the juice of a lemon on the lamb, then rub the finely chopped herbs, the lemon zests, pepper and olive oil (let’s be generous with the olive oil and pepper) on the lamb, cover and marinate in the fridge for at least one hour or for the night.

Chop the vegetables roughly into cubes (carrots, onions, celery) and set aside with the garlic (entire clove, slightly pressed with the palm of your hand).

Preheat the oven to the max (230 degrees), then sear the marinated lamb (season well with salt and pepper) in the very hot roasting tray directly in the oven for 20 minutes, then remove the tray, reduce the oven temperature to 120 degrees, add the vegetables (disperse around the lamb, add salt and pepper) and put back into the oven for another 30 minutes.

Now open the oven again and pour the wine (not on the meat, just around), then close the oven and let the lamb simmer for 80 minutes at the same 120 degrees.

Remove the lamb from the oven and keep warm, e.g. in aluminium foil, then pour the liquid and about 2/3 of the vegetables into a pan, blend (with a hand blender) the sauce and strain into a clean pan, add the cream and let reduce for about 10 minutes, then turn off the heat. Without reheating the sauce, stir in the cold butter (small pieces, one by one) to thicken the sauce, season with salt and pepper, then set aside.

Carve the meat and place the nice slices onto a serving dish. The rest of the meat can be cut into small pieces (pulled) and transferred in small, oven proof dishes. Add two TBS of sauce, then sprinkle the chopped marshmallows on top and place under the preheated oven grill for just about four minutes, until golden and soft.

Serve plain rice – none of the delicious sauce will be left!

And hey, look who also enjoyed the leftovers … Molly the pug! Yumm!

restaurant tip hong kong: din tai fung

restaurant tip hong kong: din tai fung

risotto centovalli

risotto centovalli