17. 8. 2020 Lamb roulade with spinach
Raw materials
- 1500 g leg of lamb
- 3000 g potatoes
- 300 ml demi glas
- 300 g spinach
- 2 g black pepper
- 150 g garlic
- 50 g butter
- 1 g cumin
- 150 ml olive oil
- 5 g rosemary
- 2 g salt
- 50 g honey
How to do it
1
Process the lamb shoulder, mince the meat trimmings, season with herbs, salt and pepper. Stuff the meat and roll in foil. Place the rolls thus prepared in Alto Schaum and cook for 12 hours - sous vide method. Shock the finished meat and chill. Before serving, reheat the rolls and the sauce in the stock in the bag. Remove the meat, fry in melted butter and serve with buttered spinach and rosemary potatoes.
Products used
26. 3. 2020 CONFIT LAMB SHANK ON ROSEMARY WITH SPRING VEGETABLES, ASPARAGUS QUICHE AND ROASTED BEETROOT SAUCE
The hotel in today's article is one of our favourites. It is located in the sports complex of the town of Zvolen, where especially tennis and wellness lovers will find their place. It is the love for tennis that its founders have translated into the name of the hotel. Hotel Tenis connects relaxation with active sports all year round thanks to its indoor courts. Whether you play tennis, squash, adventure golf or have just come to relax and swim, you have come to the right place. Of course, we also took a peek into the kitchen, which is run by chef Vladimír Rybár. Vlad's domain is traditional dishes in an unconventional way. He took his task conscientiously and had the whole recipe ready upon our arrival. Taste with us the scent of spring on the plate in the rendition of chef Vladimír Rybár's specialty - Confit lamb shank on rosemary with spring vegetables, asparagus quiche and roasted beetroot sauce.
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