Magna Carta recipes

Lamb fricassee with legumes and snails

Category: Main dish

Ingredients for 2 portions:

  1. Lamb loin without bones 450 grams
  2. Spice Oil Green Herbs-Garlic 50 grams
  3. Season Pepper Seaweed Lavender 100 grams
  4. Spicemix del Mondo Mediterrane 20 grams
  5. Basil pesto with truffle 50 grams
  6. Snails 100 grams
  7. Sliced Sauted Artichokes 30 grams
  8.  Le Puy green lentiles 25 grams 25 γραμμάρια
  9. White coco beans  25 grams
  10. Green kidney beans 25 grams
  11. Adzuki beans 25 grams
  12. Cream from cooked fricassee greens 300 grams
  13. lime juice 20 grams
  14. Olive oil preferably
  15. Persian Bleu Salt preferably
  16. Pepper 4 seasons preferably

Preparation time: 60 minutes preparation + 40 minutes instructions

Instructions:

  1. Marinate the lamb with the Spice Oil Green Herbs-Garlic and then wrap it in a transparent film, creating a tight candy and put on the fridge for about 1 hour.
  2. Boil the legumes in different pots for the time that each legume needs separately.
  3. Once the legumes are boiled, put them in a bowl and mix them with the sliced sauted artichokes, the lime juice, a little bit of olive oil, salt and pepper.
  4. In an anti-stick frying pan saute the lamb until it is well-seared and cook it according to the time that you desire.
  5. Take the meat out of the pan and let it rest for 10 minutes.
  6. In another pot mix the fricassee cream with the basil pesto with truffle and once they are cooked together for 10 minutes, put the mixture in a rod-blender until it becomes homogenous.
  7. Then create a mixture with the Season Pepper Seaweed Lavender and the Spicemix del mondo Mediterrane. Cover the lamb with this mixture from both sides.
  8. Then, cut it into pieces of 3 inches.
  9. Put in the plate the fricassee cream and the basil pesto with truffle.
  10. Put the legumes above and then serve out the lamb.

Special credits to the CONCEPT company for their

kind contribution of the equipment.

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