200°C · 15-28 minAllergens
Gluten
Lactose
Selderij
Sulfiet
Mosterd
SojaSlow-Cooked Lamb with Haricots Verts
A lavish dish featuring lamb rump, the most tender cut of lamb (better living 2 stars). After marinating, we cook the lamb sous vide and then briefly sear it in butter. Served with the rich gravy and croquettes made from potato and piccalilli. Accompanying this is a generous portion of vegetables: fennel braised with saffron and orange juice, stewed celeriac, and crisp haricots verts.
Lamb rump (better living 2 stars), potato/piccalilli croquette (mustard, potato, sour cream, wheat flour, celery, white wine vinegar, gherkin, carrot, cauliflower, soy sauce, sugar, corn, chives), fennel, haricots verts, celery, celeriac, leek, white onion, carrot, garlic, fresh bay leaf, rosemary and thyme, juniper berries, clove, saffron, star anise, fennel seeds, Dijon mustard, tomato purée, xanthan gum, brandy, red wine, orange juice, dark brown sugar, homemade veal stock (contains celery), red wine vinegar, butter, white wine vinegar, pepper and salt, sunflower oil.
Allergens: alcohol, gluten, koemelk, lactose, mosterd, selderij, soja, sulfiet.
Microwave
Remove the croquettes from the tray. Heat the vegetables loosely covered for 2-3 minutes (1 person) to 4-5 minutes (2 or more). Heat the croquettes on the baking paper for 1-2 minutes (note, they will be less crispy in the microwave). Warm the lamb with gravy loosely covered for 2 minutes until heated through.
Oven — 200°C, 15-28 minMarleen's choice
Remove the croquettes from the tray. Heat the vegetables covered with an oven-safe plate or aluminium foil for 15 minutes (1 person) to 20 minutes (2 or more). Heat the croquettes uncovered on baking paper for 10 minutes alongside. Warm the lamb with gravy covered with an oven-safe plate or aluminium foil for 6-8 minutes until heated through. Disposable containers cannot go in the oven, transfer to an oven dish.