Come just as you are, and leave inspired by our Ateliers of Inspiration. Here goe the Roasted lamb kidney with Mediterranean vegetable salad recipe!
Ingredients
Recipe for 4 people
| Piece of lamb kidney | |
| 1 | pc lamb kidney |
| 1 | garlic clove, chopped |
| 1 | lime |
| Cumin, Salt, pepper | |
| 1 tbsp. | olive oil |
| Mediterranean vegetable salad | |
| 100 g | courgettes, diced |
| 100 g | aubergine, diced |
| 50 g | yellow peppers, diced |
| Fresh rosemary | |
| 100 g | cherry tomatoes, quartered |
| 1 dl | white balsamic vinegar |
| ½ dl | lemon juice |
| 1 clove | garlic, crushed |
| 20 g | Meaux mustard |
| 2 dl | olive oil |
| Salt, pepper |
Preparation
Piece of lamb kidney- Mix the garlic, lime zest, spices and olive oil together and marinate the lamb kidney piece the day before and vacuum seal.
- Sear the piece of lamb kidney in a frying pan.
- Place on a wire rack and insert the roasting sensor into it
- Gentle cooking at 80 degrees and 55 degrees core temperature
- Mix the white balsamic vinegar, lemon juice, crushed garlic and Meaux mustard with a whisk.
- Add olive oil slowly, in a filament, and continue stirring. Season with salt and pepper and add the quartered tomatoes
- Sear the diced courgette, diced aubergine and diced pepper with olive oil, add some rosemary at the end and season with salt and pepper.
- Add the roasted vegetables to the sauce and leave to infuse for a quarter of an hour