Agneau À Dominic, Roxton Falls Recipe

Inspired by O-Thym

Time2h

Serves4

mayo de thon rouge confit, chou-rave, raisins immatures.

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Ingredients

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1
Prepare the Lamb
Preheat the oven to 180°C (350°F). Rub the lamb with olive oil, salt, black pepper, and fresh herbs. Place in a roasting pan and roast for approximately 1.5 hours or until the internal temperature reaches 60°C (140°F) for medium rare.
2
Prepare the Kohlrabi
While the lamb is roasting, peel and slice the kohlrabi into thin rounds. Blanch them in boiling salted water for about 3-4 minutes until tender but still crunchy. Drain and set aside.
3
Prepare the Tuna Mayo
In a bowl, mix the confit red tuna with a little olive oil and season with salt and pepper. You can also add fresh herbs if desired. This will serve as a flavorful topping for the dish.
4
Combine Ingredients and Serve
Once the lamb is cooked, let it rest for 10 minutes before slicing. Arrange the kohlrabi on a serving platter, place the lamb slices on top, and drizzle with the tuna mayo. Scatter the immature raisins on top for a fresh contrast.