Magimix MULTIFUNCTION STEAMER - Manual (Page 42)

40 Meat
Preparation: 15 min
Cooking: 3 hours at 100° Serves 4
1 semi-boned shoulder of
lamb, weighing approx.
1.5 kg
2 bunches sage
1 onion
10 cloves
Coarse salt
Cumin
8 small carrots
250 g small waxy potatoes
(Ratte, if possible)
3 turnips
3 leeks
3 small courgettes
Salt & pepper
Peel the onion, cut into quarters and spike with
cloves. Pour a litre of water into the water tank and
add the onion.
Line a steamer basket with sage leaves, leaving a
few gaps for the steam to circulate. Lay the lamb on
top, lightly seasoned with salt and pepper. Put the
lid on and cook for 3 hours, regularly checking the
water level.
Wash and peel the vegetables, except for the pota-
toes. Add them to the steamer ¾ hour before the
end of the cooking time followed 15 min later by
the courgettes. Allow the water to drain.
The lamb should have a melt-in-the-mouth consistency.
Serve piping hot, surrounded by the vegetables
and accompanied by a small saucer of coarse salt
and cumin.
You can brown the meat in a pan before steaming it.
Shoulder of lamb with sage