Student Angel Vasilev who cooked with Leo on May 3rd, 2013, presented lamb with spring vegetables. The recipe and photos you can see below:Student Angel's recipe:
Student Angel with Leo in his TV ShowLamb with spring vegetables
/approximately 4 portions/
1. Rack baby lamb – 1.000 kg
2. 4 tbsp of butter – 0,100 kg
3. Thyme – 0,030 kg
4. Garlic - 1 clove
5. Olive oil – 0,100 kg
6. Salt and pepper
Preheat the oven to 150o C. Wrap and cover each lamb bone tightly with a small piece of aluminum foil. Season the rack with salt and pepper. Heat the oil in a pan over high heat and sear the rack fat side down for 2 min or golden brown. Flip the rack and sear the meat for 1 to 2 minutes. Once its evenly browned on all sides transfer to roasting rack and roast in the oven for about 5 minutes. Return the rack to the pan fat side up, and add the butter, thyme and garlic. Baste the meat with the foamy hot butter for 1 to 2 minutes. Rest in warm place for 5 to 10 minutes.
7. Baby spring radishes – 0,100 kg
8. Lemon – 2 pcs
9. Olive oil – 10gr.
11. Green asparagus tips - 0,200 kg
12. Spring garlic – 3 stalks
13. Butter – 100gr
14. Spinach cleaned – 0,450 kg
15. Mint – 0,100 kg
16. Cream - 0,500 l
17. Toasted hazelnut – 0,100 kg
18. Buffalo yogurt – 0,100 kg
We cut the radishes in quarters and toss them with olive oil, lemon juice, and salt in a bowl. Place the radishes on a paper towel to drain any excuses liquid.
Clean the spring garlic. Bring a pot of salted water to boil and add the spring garlic for 3 to 4 minutes. Remove and transfer to a bowl of ice water. Once is cold, drain and dry on a paper towel. Before serving take a pot, add the butter and once is hot add the spring garlic and the green asparagus tips.
Heat the cream in a pot and reduce 30 %. Once it is reduced add the spinach and the mint, blend, strain. Add season.
In a deep plate we put a ball of buffalo yoghurt. On top we place the asparagus, spring garlic and radishes and on the side – the lamb rack. We sprinkle with the chopped hazelnuts and pour the mint-spinach sauce in the middle.
Another show is to be shooted soon with an Academy student and we will keep you all posted!