Slice of leg of lamb with fir tree honey and mustard, confit with carrots and turnips
Slice of leg of lamb with fir tree honey and mustard, confit with carrots and turnips
by ricorette
1 Comment
ricorette
Here’s the recipe for three people. I used a pressure cooker. You buy a slice of leg of lamb. Put a little olive oil in the bottom of the pan and brown the meat on both sides. Deglaze with a little white wine and add the chopped vegetables (4 turnips, 3 carrots, 2 large onions). Brown the vegetables with the meat. Add a little white wine or water to prevent burning. In a dish, mix about 5 tablespoons of fir tree honey and 5 tablespoons of mustard. Stir and add a little water. Pour the mixture into the dish. Add a little salt, pepper and a teaspoon of ras el-hanout (or cumin). In the pressure cooker, add water up to the level of the meat. Leave to cook for 2 hours under pressure.
1 Comment
Here’s the recipe for three people. I used a pressure cooker. You buy a slice of leg of lamb. Put a little olive oil in the bottom of the pan and brown the meat on both sides. Deglaze with a little white wine and add the chopped vegetables (4 turnips, 3 carrots, 2 large onions). Brown the vegetables with the meat. Add a little white wine or water to prevent burning. In a dish, mix about 5 tablespoons of fir tree honey and 5 tablespoons of mustard. Stir and add a little water. Pour the mixture into the dish. Add a little salt, pepper and a teaspoon of ras el-hanout (or cumin). In the pressure cooker, add water up to the level of the meat. Leave to cook for 2 hours under pressure.