Leg of lamb with rosemary and lime patato confit

This recipe for four is cooked with a kilo of boneless lamb leg, onion, garlic, rosemary, thyme, olive oil, carrots, wine and meat broth. For the accompaniment the chef uses almost a kilo of patató, rosemary, lime, onion and olive oil.

To get it well done it is necessary that the meat is clean, boned and rationed in four parts.

The elaboration of the new dish from Fetget's menu

1.Cut the lamb as a book, sprinkle and add the chopped herbs mixed with the oil
2.Set aside in the fridge for a day and turn so that it is gradually getting marinated
3.Cook the pieces at low temperature for twelve hours (the chef vacuums them and cooks them in the oven at 80o 60% steam - 40% dry)
4.Make a sofrito with the vegetables and add the wine. When the alcohol evaporates, spray with the broth and leave to medium heat
5.Cook potatoes and sauté with garlic, rosemary, onion and lime peel

"The chef vacuums them and cooks them in the oven at 80o 60% steam - 40% dry"