Leg of lamb with celeriac and black garlic

 Elaboration

Cut the lamb into nice pieces, salt with 3% of the pieces weight with salt and leave covered in the fridge over night. Roll the pieces of lamb tight in Clingfilm and sous vide or steam at 58°c for 2 hours. Finish the lamb over open fire or in a hot frying pan.

Celeriac

Make a Nice round piece of celeriac and vacum with butter and salt and sous vide or steam at 85°c for 15 minutes.

Cut the rest of the celeriac in pieces and fry in a pan with a litle naturel oil until golden brown. Add a little bit of cream and boil until the celeriac is soft. Mix it in a blender until smooth and season with salt.

Black garlic emulsion

Mix 10 cloves of black garlic with 3 dl natural oil until smooth.

Mix in a blender or mixer and slowly add the garlic oil little by little until the texture of mayonaise. Add more salt or vinaigre for your taste.

We serve the lamb with the shank of the lamb cooked in lamb fat at 85°c over night, picked and rolled in bread then deep fried, fresh herbs and a reduced lamb stock.