It's a new year now, and in 2014 I want to take this blog back to life!
Here is a new recipe which can look a lot more complicated than it actually is : a roast lamb. I chose to accompany the lamb with a sweet potatoes purée and asparagus.
First, place the lamb in a hot pan and just cook it on each side for 40 seconds to give it a nice colour. Then place it in a plate with olive oil and dispose thin layers of garlic under the strings.
Place the plate in a preheated oven at 150°c for one hour / kilo (mine was 1,300kg so I left it for about 1 hour and 20 minutes). Once the lamb is cooked place it in foil for 20 minutes before slicing it. If you have a meat thermometer, the center should be at 70°c (or 65°c if you like it pink).
While the meat is cooking, you can prepare the purée. Just peal and slice the sweet potatoes and place them in boiling water with a pinch of salt. Cook it until you can easily cut through the potatoes. Add them into a mixer with few spoons of the water you cooked them in (which is now a stock) and about 15cl of liquid cream. Mix it all until you have a nice homogenous purée. You can add more stock and more cream if you want it a bit more liquid and soft.
For the asparagus, just toss them in a hot pan with olive oil. Move them a lot in the pan so they don't burn and at the end, add soy sauce in the hot pan. It works perfectly with the asparagus.
For the sauce, I used the juice from the meat which I put in a pan to reduce with butter and few centiliters of red wine.