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| Serves 6 persons |
This is what you need:
1 Lamb leg
Dill
Cp44 Curry Powder
Salt
Currynaise Sauce (Similar to Bearnaise sauce, just with curry taste)
1/2 dl Lemon juice
1/2 dl water
6 Egg yolks
400 g clarified butter
1 tbsp Cp44 Curry Powder
Salt, sugar
Veggies:
400 g Parsley Root
16 Cherry tomatoes
2 whole garlic
This is what you do:
Start by filling the Lamb leg with dill, salt and curry powder. Roast it in an hot oven for around 50 minutes or until the core temperature is around 56 degrees.
Add the veggies the last half hour. Tossed in a good oil and salt.
Currynaise Sauce:
Start by melting the butter in a pot. Add the lemon juice, water and egg yolks to another pot.
Give a very good whisk with low heat. Don't let it boil. When the eggs are fluffy, start to add the melted butter little by little. Again - don't let it boil. Then add the curry powder and some salt and sugar to balance the taste.
Serve as on the picture.
