200°C · 20-30 minAllergens
Lactose
Selderij
Sulfiet
MosterdSlow-Cooked Moorish Lamb
A luxurious dish from the Moorish corner that promises a lot! I marinate the lamb neck (better living 2 stars) with typical Arabic spices, such as cloves, bay leaves, and cinnamon. I sous vide the lamb at a low temperature for hours, making it incredibly tender and keeping the meat juicy. Then, I sear it beautifully in the pan. I serve it with creamy potato purée infused with saffron oil and ras el hanout, braised green vegetables with preserved lemon, and a rich gravy.
Slow-Cooked Moorish Lamb
Lamb neck (better living 2 stars), courgette, broad beans, green beans, runner beans, potato, preserved lemon, ginger, cinnamon, cumin seeds, coriander seeds, turmeric, oregano, paprika powder, ras el hanout (turmeric, coriander seeds, paprika, pepper, pink peppercorns, liquorice, ginger, cinnamon, lavender, spearmint, oregano, bay leaf, sage, thyme, saffron), fennel seeds, milk, Dijon mustard, veal stock (contains celery), xanthan gum, brandy, red wine, dark brown sugar, extra virgin olive oil, red wine vinegar, butter, pepper and salt, sunflower oil.
Allergens: alcohol, koemelk, lactose, mosterd, selderij, sulfiet.
Microwave
Heat the purée, lamb, and vegetables loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons).
Oven — 200°C, 20-30 minMarleen's choice
Preheat the purée, vegetables, and lamb covered with an ovenproof plate or aluminium foil for 20 minutes (1 person) to 25-30 minutes (2 or more persons). Disposable containers cannot be used in the oven; transfer to an oven dish.