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Herzlich Willkommen bei iSi Kulinarik!

Für Ihr Land stehen spezifische Inhalte & Produkte zur Verfügung. Um die digitale Welt von iSi zu entdecken, besuchen Sie bitte

auf iSi International bleiben

Welcome to iSi Culinary!

Specific content & products are available for your country. In order to discover the digital world of iSi, please visit

Stay on iSi International

Carved lamb leg / Tarragon / Broad beans / Red bell pepper / Smoke aroma

Carved lamb leg / Tarragon / Broad beans / Red bell pepper / Smoke aroma
  • 95 ml heavy cream
  • 1 x egg(s)
  • 1 x garlic clove(s)
  • 100 ml white wine
  • 3 x shallot(s)
  • 240 g potatoes
  • 1 x tomato(es)
  • 300 ml red wine
  • 400 g red bell pepper
  • 1 x lamb leg
  • 30 g tarragon
  • 200 g salted butter
  • 45 ml Smoked olive oil
  • 300 g Lamb segments
  • 100 g toasted bread
  • 500 ml sweetbread stock
  • 15 ml Pernod
  • 60 g preserving sugar
  • 140 g Bell pepper jam
  • 200 g peeled broad beans

Ingredients:

  • 95 ml heavy cream
  • 1 x egg(s)
  • 1 x garlic clove(s)
  • 100 ml white wine
  • 3 x shallot(s)
  • 240 g potatoes
  • 1 x tomato(es)
  • 300 ml red wine
  • 400 g red bell pepper
  • 1 x lamb leg
  • 30 g tarragon
  • 200 g salted butter
  • 45 ml Smoked olive oil
  • 300 g Lamb segments
  • 100 g toasted bread
  • 500 ml sweetbread stock
  • 15 ml Pernod
  • 60 g preserving sugar
  • 140 g Bell pepper jam
  • 200 g peeled broad beans
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Preparation:

Lamb leg “pink”

Blend 15 g tarragon, garlic clove, 100 g salted butter and 15 ml smoked oil into an aromatic brown butter. Carve the lamb leg into noisettes and marinate with the aromatic butter. Vacuum pack the marinated meat and cook in a sous vide appliance with a water temperature of 60°C for approx. 2 hours.

Lamb leg as dumplings

Blend the lamb cuts, egg, toast and 1 x shallot into a minced lamb dumpling mixture. From the mixture, form dumplings weighing approx. 35 g and poach in the sweetbread stock. Before serving, roll the dumplings in butter and sprinkle with herbs.

Bell pepper jam

Dice the bell pepper and 1 x shallot into cubes, briefly sauté in the oil and deglaze with white wine. Puree the mixture in a blender until smooth and, together with the preserving sugar, boil down to a jam. Lastly, strain the mixture and mix with a couple of drops of smoked oil.

Smoked bell pepper / Potato Espuma

Peel the potatoes and process into a puree. Put the bell pepper jam, 25 ml smoked oil and cream in a pot and bring to a boil. Then stir in the puree until the mixture reaches a compact consistency. Pass through the iSi funnel & sieve into the 0.5 L iSi Whipper, screw on 1 iSi cream charger and shake vigorously. Refrigerate for 1-2 hours.

Red wine tarragon reduction

Bring the red wine to the boil and reduce. Slightly sweeten with 15 g tarragon, then beat in 60 g cold butter with a whisk.

Broad beans

Cut the tomato into brunoise. Sauté the broad beans in 40 g butter with 1 x shallot, diced into cubes. Then mix with the tomato brunoise.

Recipe from star chef Sascha Kemmerer, restaurant "Kilian Stuba", Austria

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