4 servings
Ingredients :
2 legs of lamb (700-800g per leg)
1 neck of lamb
400g Ratte potatoes
1 carot
1 shallot
1/2 bunch of celery
1 bunch of thyme
100g butter
600g fresh spinach
1 beet
Fine salt and freshly-ground pepper
Rock salt
Half a lemon
Procedures :
1. Brown the pieces of neck in a knob of butter until they change colour. Add water so they're covered and cook over a high heat until they're tender.
2. Remove the stalks from the spinach, wash and blanch for a few seconds in a big pan of hot salted water. Plunge them into ice-cold water immediately to keep them fresh. Peel the beet and cut into slices 4cm long and 1cm thick and place in a container of cold water with lemon so they don't go brown.
3. Peel and chop the carrot and chop the celery into small cubes. Slice the shallot.
4. Peel the potatoes and cut into slices of 1/2 cm thickness.
5. Melt a knob of butter in a pan and add the cubed vegetables, beet and sliced potatoes.
6. Season and add the cooking juice from the lamb. Cover and simmer on a high heat for 15-20 minutes until the potatoes are soft.
7. Season the legs of lamb and brown all the sides by placing them in melted butter over a high heat, then roast for 14-5 minutes.
8. Remove the meat from the neck of lamb and brown in a knob of butter until crispy. Drain and compact the spinach and add. Peel and crush the garlic and mix in.
9. Season, place in an oven dish and drizzle with cooking juice from the neck.
10. Add the legs, cook for just a few minutes, season to taste and serve on a wooden board.
Ingredients :
2 legs of lamb (700-800g per leg)
1 neck of lamb
400g Ratte potatoes
1 carot
1 shallot
1/2 bunch of celery
1 bunch of thyme
100g butter
600g fresh spinach
1 beet
Fine salt and freshly-ground pepper
Rock salt
Half a lemon
Procedures :
1. Brown the pieces of neck in a knob of butter until they change colour. Add water so they're covered and cook over a high heat until they're tender.
2. Remove the stalks from the spinach, wash and blanch for a few seconds in a big pan of hot salted water. Plunge them into ice-cold water immediately to keep them fresh. Peel the beet and cut into slices 4cm long and 1cm thick and place in a container of cold water with lemon so they don't go brown.
3. Peel and chop the carrot and chop the celery into small cubes. Slice the shallot.
4. Peel the potatoes and cut into slices of 1/2 cm thickness.
5. Melt a knob of butter in a pan and add the cubed vegetables, beet and sliced potatoes.
6. Season and add the cooking juice from the lamb. Cover and simmer on a high heat for 15-20 minutes until the potatoes are soft.
7. Season the legs of lamb and brown all the sides by placing them in melted butter over a high heat, then roast for 14-5 minutes.
8. Remove the meat from the neck of lamb and brown in a knob of butter until crispy. Drain and compact the spinach and add. Peel and crush the garlic and mix in.
9. Season, place in an oven dish and drizzle with cooking juice from the neck.
10. Add the legs, cook for just a few minutes, season to taste and serve on a wooden board.
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