Long-fried lamb thighs with cream au gratin potatoes and sjysauce.
Lamb is very good and with control of the temperature, the result is perfect every time.
Ingredients
- 1,8 kg boned lamb thighs
- 3 pcs carrot
- 1 pcs onion
- 6 cloves garlic
- 2 pcs celery sticks
- 1 pcs bay leaf
- 1 pinch fresh rosemary
- 1 pinch fresh thyme
- 0,8 liter water
- salt, pepper and olive oil
Sjysauce
- 6 dl sjysauce from the frying
- 3 tsp soy sauce
- 1 tsp balsamic
- 2 tbsp cornstarch flour
- 2 tbsp butter
- salt and pepper
I love lamb and it is very easy to buy boneless lamb thighs. Then it takes up less space and cooks faster than if you have bones. I think cream au gratin potatoes taste very good with lamb. Some fresh vegetables and a sauce made from the broth make the dinner a gala dinner. The meat is fried for several hours on low heat and finished with the grill element for a crispy surface. Easy to make and just as suitable for everyday and parties.
Step 1
Start by taking the lamb out of the fridge about 1 hour before you start frying. Cut up the vegetables and then most of it is ready to go in the oven.
Step 2
Start by smearing the meat with a little neutral oil and sprinkle well with salt and pepper. Fry on high heat in a frying pan so you get a golden and nice crust on the outside of the meat.
Step 3
Place the vegetables in a fireproof pan that has place for the meat. The good vegetables and herbs together with the broth that comes from the lamb meat will be a beautiful broth that we will later use to make the sauce for this dish.
Step 4
Place the meat on top of the vegetables and pour on water. Insert thermostat if you have this in the thickest part of the meat. It is always smart to use a thermostat when frying meat for a long time. This lamb should be fried on low heat until it reaches a core temperature of 63 degrees. This is medium + degree of baking. If you want it completely cooked to 68 degrees or if you like it less fried, you can take out the meat at 58 degrees, but then the meat is quite red. On lamb thighs, I think 63 is perfect. I set the oven at 110 degrees.
Step 5
The time it takes to roast the meat depends on the size and temperature of the oven. If you have plenty of time, you can set the temperature even lower. The most important thing is that you pay attention to the core temperature. When the meat has reached the desired core temperature, I take the meat out of the oven and let it rest on the kitchen bench. Strain the broth into a saucepan and the sauce is almost ready.
Step 6
In the sjysauce I mix cornstarch flour with cold water and stir into the boiling broth. Season with soy sauce and a little balsamic vinegar. Just before serving, I whip in a few cubes of cold butter. Season with salt and pepper.
Step 7
Finish by placing the meat in the oven with the grill element on full heat. This gives a crispy and good surface to the meat. Let the meat rest for at least 15 minutes before slicing. Here is my delicious recipe for cream au gratin potatoes Cream au gratin potatoes - this is how this popular accessory gets even better!
Step 8
Serve the good lamb with sjysauce, cream au gratin potatoes, small tomatoes and asparagus. Now all you have to do is enjoy a good meal. Good luck.
