40
40
Preparation: 15 min
Cooking: 3 hours at 100°C
Serves 4
1 semi-boned shoulder of
lamb, weighing approx.
1.5 kg
2 bunches sage
1 onion
10 cloves
Coarse salt
Cumin
8 small carrots
250g small waxy potatoes
(Ratte, if possible)
3 turnips
3 leeks
3 small courgettes
Salt & pepper
1.
Peel the onion, cut into quarters and spike with
cloves. Pour a litre of water into the water tank
and add the onion.
2.
Line a steamer basket with sage leaves, leaving
a few gaps for the steam to circulate. Lay the
lamb on top, lightly seasoned with salt and
pepper. Put the lid on and cook for 3 hours,
regularly checking the water level.
3.
Wash and peel the vegetables, except for the
potatoes. Add them to the steamer ¾ hour before
the end of the cooking time followed 15 min
later by the courgettes. Allow the water to drain.
4.
The lamb should have a melt-in-the-mouth
consistency. Serve piping hot, surrounded by the
vegetables and accompanied by a small saucer
of coarse salt and cumin.
You can brown the meat in a pan before steaming it.
Shoulder of lamb with sage
Meat
Summary of Contents for Ma Cuisine Vapeur
Page 1: ...Ma Cuisine Vapeur ...
Page 2: ...Ma Cuisine Vapeur Instructions for use Recipe book ...
Page 16: ...Starters ...
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Page 24: ...Fish ...
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Page 34: ...Meat ...
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Page 42: ...Vegetables ...
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Page 50: ...Desserts ...
Page 54: ...Yoghurts ...
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