- For the Lamb
- 1 Leg of lamb (from suckling lamb)
- 2 Tbsps clarified butter
- 2 cloves garlic cloves
- 1 sprig thyme
- 1 sheet Laurel leaf
- 2 slices ginger
For the lamb, peel garlic and cut in half. For the vegetables, cut shallots in half. Peel carrots and cut away greenery. Rinse, peel and cut celery into bite-size pieces. Season lamb with salt and pepper. Rub with garlic and sear in hot butter in a roasting pan on all sides. Add shallots, thyme, laurel leaf and garlic and place on the middle rack of a preheated oven at 180°C (approximately 350°F) and roast for 1 hour. After 1 hour, add carrots, celery and ginger. For the sauce, pour in a bit of white wine to roasting pan and roast for an additional 30 minutes. Rinse scallions and slice. For the raddish puree, peel potatoes and cook in boiling salted water until soft. Trim radishes and cut into thin slices. Heat the milk. Remove lamb from oven and place on a serving platter. Cover with aluminum foil and keep warm in the oven at 100°C (approximately 200°F). Add remaining wine and lamb stock to roasting pan. Add scallions and simmer for 5-10 minutes. Remove thyme and laurel leaf and season with salt and pepper. Boil sauce down.
Drain potatoes, squeeze through a ricer and stir with milk until smooth. Melt butter in a pan, saute radishes and season with salt and pepper. Mix into potatoes and puree with an immersion blender. Add herbs to sauce. Remove lamb from oven and cut into slices. Drizzle with sauce and serve with vegetables and radish puree. Garnish with herbs as desired.