The inspiration for this dish is cosmopolitan: it adds to the traditional leg seven heuses South France the very British wedding of the lamb and mint. Jelly Pimm's brings a creative note, it refreshes the palate without overpowering the dish and remains subtle, hardly surprising.
Ingredients (doses for 6-8 people) :
For the lamb :
- 1 leg of lamb
- 2 cloves of garlic
- A few sprigs of fresh thyme
- 1 glass of white wine
- 2 tbsp. tablespoons oil olive
- Salt and pepper
For Pimm's jelly :
- 200 ml of Pimm's
- Ten very thin cucumber slices
- A bunch of mint fresh
- 1/2 teaspoon agar powder
1. Sprinkle the lamb with a little oil and massage it thoroughly, rub with fresh thyme, place it in a dish covered with a little olive oil, add the glass white wine and garlic. Salt. Bake on the recommended level screen, start operat orders. "special - Cook. Slow Meat "and cook for the time indicated.
2. Meanwhile, prepare the jelly. Chop the leaves of two sprigs of mint. Heat the Pimm's in a small pan. At the first boil, turn off the heat and add chopped mint. Cover. Let steep 15 minutes.
Bring to a boil again. Remove from heat and add filter agar. Stir and let cool. When the jelly begins to thicken, fill individual molds halfway. Place two slices of cucumber and complete with the remaining jelly. let take completely in the refrigerator.
Turn out on a plate to accompany the lamb will extremely soft and tender and garnish with mint sprigs.
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