Steamed leg of lamb
with a mix of onions and potato purée

Full Steam Program

Ingredients

4 legs of lamb (about 2kg)
500 g mix of onions – E.g. red, Roscoff onions, shallots and garlic
1 cup of red wine
1 cup balsamic vinegar
1 ½ cups lamb stock
Branches of rosemary and thyme
25 g butter
3 tbsp Olive oli
Salt
Black pepper

800 g Potatoes
1-1 1/2 cups warm milk
25 g Butter
1 pinch of Salt
1 pinch of grated nutmeg
Black pepper

Directions

Start by trimming the meat. After that, peal the onions and cut the larger ones in half. Fry the lamb and the onions in a pan until they are browned. Put the lamb, onion, herbs, wine, balsamic vinegar and lamb stock in an oven tray. Add some salt and pepper and drizzle over olive oil. Cover with aluminium foil, place in the oven and steam for about 70 mins. Remove the foil and set the grill function to 225 degrees to achieve a crispy surface.

While steaming, prepare the potatoes. Peel and cut them into smaller pieces. Boil in salted water for about 20 mins. Drain the potatoes and mix with milk and butter to a smooth purée. Season with salt, pepper and nutmeg. Put on low heat. When the meat is ready, serve with some onions and the potato purée.