Preparation time: 15 minutes
Total cooking time: 15 minutes
Serves 2
Ingredients for 2 people:
4 garlic cloves
75 g cream
400 g lamb breast
1 potato
Salt, pepper
2 garlic cloves
Thyme
Rosemary
Parsley
Bay leaf
A pinch of ground cayenne pepper
A pinch of ground ginger
1 tablespoon of old-fashioned mustard seeds
Sweet sherry (or port, if preferred)
Water or chicken stock
Preparation:
Place the peeled garlic cloves in the rice cooker with the cream. Place the lid, press Cook and leave to cook for 5 minutes. Remove from the container. Mash until you have a purée.
Remove excess fat from the lamb. If the pieces are too large, cut them so that they fit in the rice cooker pot.
Cut the meat in half and spread the garlic mousseline inside. Optionally, tie the meat with kitchen string.
Peel the potato and cut it into thin slices.
Layer the potato and lamb alternately in the rice cooker pot.
Add the crushed garlic cloves with their skins and the rest of the aromatics.
Cover with water or stock.
Close the lid, press Cook and leave to cook for 120 minutes. If necessary, top up with stock again.
