Custom Culinary
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.customculinary.global.
Cooking tools:
- Food processor
- Instant-read thermometer
- Butcher's twine
- Roasting pan
- Fine-mesh sieve
- Oven
- Stove
- Skillet
- Saucepan
- Cutting board
- Chef's knife
- Mixing bowl
- Spoon
- Measuring spoon
Ingredients
- 3kg Deboned leg of lamb
- Olive oil and seasoning
- 60ml Extra virgin olive oil
- 30g Red onion, finely diced
- 5g Garlic, chopped
- 60g Toasted pine nuts
- 30g Raisins
- 15ml Honey
- 40ml Red wine vinegar
- 1 bunch Flat-leaf parsley
- ½-bunch Thyme
- ½-bunch Rosemary leaves
- 60g Pecorino Romano, grated
- 200g Bread crumbs
- Salt
- freshly ground pepper
- 30ml Olive oil
- 15g Red onion, diced
- 200ml Custom Culinary™ Chef's Own Demi-Glace, prepared
- 60g Sun-dried tomatoes, chopped
- 1 sprig Rosemary
- 2 sprigs Flat-leaf parsley
- 30g Unsalted butter, room temperature
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