Spit-Cooked Lamb Au Jus with Offal and Sautéed Vegetables
- 2 Pauillac upper legs of lamb
- 1 sprig savory
- 3/4 ounce pork caul (120 g)
- 1 cup lamb jus (20 cl)
- 2 medium carrots, with tops
- 4 turnips, with tops
- 2 purple artichokes
- 4 scallions
- 2 zucchetta
- 2 zucchini blossoms
- 3 1/2 tablespoons olive oil (5 cl)
Step 1: Lamb Steak
Trim any extra nerves or fat from the meat, and score the outer side.
Roll each piece of lamb in the caul and some savory tips. Set aside. Chop the trimmings, and set aside to make a jus.
Season the lamb and roast it on the spit for 15 minutes. Set aside on a rack, and cover with aluminum foil. Collect the drippings.
Step 2: Simmered Offal
Remove the fat from the lamb kidneys and the heart. Halve, then slice each half in thirds. Set aside.
Soak the lamb sweetbreads, then remove the outside skin.
Soak the lamb’s brains well under running water.
Split the brains, then remove any red spots with a knife. Chop and set aside.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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