Category: Main dish
Ingredients for 2 portions:
- For the lamb:
- 600 gr cleaned lamb shoulder
- 10 gr Spice Oil Green Herbs-Garlic
- 10 gr Green mustard sauce
- Rosemary preferably
- Thyme preferably
- Olive oil preferably
- Salt preferably
- Pepper preferably
- For the sweet potato:
- 1 item of sweet potato
- star Anise
- Spicemix del Mondo Massala
- Spicemix del Mondo Cape
- Brown sugar preferably
- Chicken stock
- Fresh butter preferably
- 1 clove of garlic
- Salt preferably
- Pepper preferably
- For the spicy yogurt:
- Yogurt preferably
- Natural lemon juice 100% preferably
- Chilli oil preferably
- Chilli rings preferably
- For the gremolata:
- chopped parsley preferably
- chopped spearmint preferably
- lemon zest preferably
- lime zest preferably
- Persian Bleu Salt preferably
- olive oil preferably
- Fresh tomato (partially dried)
Preparation time: 13 hours & 45 minutes preparation + 10 minutes instruction
Instructions:
- For the lamb:
- Marinate the lamb and cook it slowly in sous vide for 12 hours in 82⁰ C.
- For the sweet potato:
- Marinate the potatoes with the rest of the ingredients and cook it till the potatoes get a golden colour.
- For the spicy yogurt:
- Season the yogurt with the chilli oil, the chilli rings and the natural lemon juice 100%.
- For the gremolata:
- Chop the herbs and add the zest, the olive oil and the Persian Bleu Salt.
- Finally, while you serve out use the fresh tomato (partially dried) for decoration.
Enjoy your meal…
Special credits to BOHEME restaurant for their hospitality
Chef: Panagiotis Zarifes
In the restaurants since 1999.
Executive Chef in BOHEME and in ΟLIMPION.
“Iam trying to create a nostalgic influence on the customers of the restaurants that i work for, through my recipes and my quest for the good raw materials.”