LAMB ROLL AND COCOTTE POTATOES AND SALICORNIA

INGREDIENTS

• For the overwhelmed
• – Lamb shoulder 1 unit.
• – Garlic 3 cloves.
• -Thyme 3 branches.
• – Sage 10 leaves.
• – Sal c/n.
• – Pepper c/n.
• – Butter 50 g.
• – Vino tinto 300 cc.
• For the cocotte potatoes:
• – Papa 800 g.
• – Rosemary 1 department.
• – Butter 50 g.
• – Lemon 1 unit.
• In addition to:
• – Contemporary salicornias 100 g.

LAMB ROLL AND COCOTTE POTATOES AND SALICORNIA, super dish to thrill your friends.

PROCEDURE:

For the rolled:

1. Fully debone the lamb shoulder.
2. Open as if it have been a e book.
3. Season with garlic and chopped herbs. Salt and pepper. Roll and bind.
4. Brown in a scorching pan with butter and some drops of olive oil.
5. End cooking within the oven.
6. Withdraw. Deglaze with purple wine. Cut back the sauce.

For the potatoes:

1. Flip into cocotte.
2. Blanch in water.
3. Cool in ice water.
4. Sauté with butter.
5. End with chopped rosemary and some drops of lemon juice.

Armed:

1. Take away the thread from the lamb.
2. Minimize in slices.
3. Organize on the plate together with the potatoes.
4. End with the recent salicornia ideas.
5. Season with sea salt and sauté.