Lamb with string with spring vegetables - Lamb with string with spring vegetables - Healthy and gourmet meal idea

Lamb with string with spring vegetables

Prep Time40 mins
Cook Time45 mins
Total Time45 mins
Course: Place
Cuisine: Healthy and gourmet meal idea, Healthy eating
Keyword: Centre, It's the season, Meat and poultry, Place, Poitou-Charentes
Servings: 4
Calories: 250kcal


  • 1 Leg of boneless milk lamb (keep the trimmings and crush the bones)
  • 1,5 l Poultry broth
  • 8 small Turnip again
  • 12 Mini carrot
  • 100 g Haricot vert extrafin
  • 20 Fine green asparagus
  • 8 small Oigneau new
  • 1 Bouquet garni
  • 1 clove Ail
  • Some grains Pepper
  • 1 bouquet Cell
  • 5 cl Grape seed oil
  • 1 C. coffee Fresh mint
  • Olive oil
  • Rice alcohol vinegar
  • Cell


  • Brown the bones and trimmings in a large casserole with a little grape seed oil. Pour the broth, add the bouquet garni, pepper and clove of garlic. Bring to a boil and simmer for 40 minutes. Filter the broth.
  • Peel all the vegetables, blanch them separately in boiling salted water and then immerse them separately in ice-cold water. Drain.
  • Cut the leg into large cubes. Tie them like small bundles with a long string. Tie them on the handle of several wooden spoons.
  • The sauce: rinse the mint. Dry it, skim it and mix it with the olive oil and 5 cl of boiling water to make a sauce. Add the vinegar. Add salt. Pour into a gravy boat.
  • Bring the broth to a boil. Dip carrots and turnips. Cook for 5 minutes. Add green beans, onions and asparagus. Cook 5 minutes more. Remove the vegetables, keep them warm.
  • Dip the small bundles of leg of lamb in the simmering broth. Make them poach 5 min. Take them out of the broth and let them rest under a sheet of aluminum foil.
  • Remove the string from the packs of lamb. Spread them with the vegetables in four hot soup plates. Serve immediately sprinkled with hot broth and accompanied by the mint sauce.

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