Lamb, Mushroom, Garlic, Chimi

Cooking time: 3 hours 30 minutes

Recipe serves: 6

Complexity level: Worth the Effort

Method

Preheat the Electrolux Steam oven to 130°C using the Electrolux Steam cooking function.

In a blender place the rosemary, half the garlic and oil and blend for 30 secs. Marinate the lamb in this mixture.

Place in a deep baking tray. Add the water.

Cook for 3 hours. Lamb should be very tender and easy to pull apart. Reserve meat juices.

Once cooked, strip the meat from the bone and shred. Mix with the cooking juices from the baking tray. Press the meat into a flat tray, creating an even, flat surface.

Set in the fridge overnight. The next day, use a metal ring to cut discs of the meat. Wrap discs in the chimi de rapa or kale. Set aside until needed.

Peel and slice the carrots. Set aside.

Place the sliced shallot and garlic in a pot with a splash of oil. Slowly cook until just tender. Add the carrot and cover with stock.

Simmer until carrots are tender. Once cooked, drain the remaining cooking liquid and blend solids until puree-like.

Prep mushrooms by chopping into 3cm slices. Pan fry in butter.

Mix the finely chopped truffle with the cooked quinoa. Set aside until ready to serve.

Blanch the leeks in salted water. Refresh. When ready to serve, heat in a pan with butter and salt, until warmed through.

To Finish

Preheat the oven to 180°C using the Electrolux Steam cooking function. Place the lamb into the oven for 5 mins until piping hot.

While the meat is reheating, place the warmed carrot puree onto the plates. Add the buttered leek in the centre of the puree.

Add the mushrooms on top of the leek. Place the truffle over the leek and mushrooms. Using a spatula, place the lamb beside the vegetables.

Recipe Presented by Electrolux