Chargrilled marinated leg of lamb, friccasse of gnocchi, wild mushrooms and cavolo nero Recipe

Chargrilled marinated leg of lamb served with a creamy friccasse of gnocchi, wild mushrooms and cavolo nero.

  • Preparation
  • Cooking time
  • Rest time
Rate this recipe
(10 votes) 4.5/5

Les ingrédients

Pour people
  • Part one of the recipe
  • Floury potato(es) : 700 g
  • Plain flour : 250 g
  • Egg yolk(s) : 3 whole
  • Fine salt : 10 g
  • Part two of the recipe
  • Fresh mixed wild mushroom(s) : 200 g
  • Banana shallot(s) : 2 whole
  • Garlic clove(s) : 2 whole
  • Unsalted butter : 50 g
  • Chicken stock : 50 ml
  • Fresh thyme : 5 sprig
  • Lamb leg steak(s) : 6 whole
  • Part three of the recipe
  • Garlic clove(s) : 2 whole
  • Lemon(s) : 1 whole
  • Olive oil : 20 ml
  • Red chilli(s) : 1 whole
  • Fresh thyme : 5 sprig
  • Rosemary sprig(s) : 2 whole
  • Maldon salt : 6 pinch(es)
  • Freshly ground black pepper : 6 Turn



    Preheat the oven to 200'C.

    Cook the potatoes on a bed of salt in the oven for 1 hour. Scoop out the flesh and weigh 700 grams. Sieve in the flour and add the egg yolks and salt. Mix together until a dough is formed.
    Roll the dough into thin sausage shapes and cut into rectangles around 5cm long.
    Blanch in pan of salted water just below boiling until they rise to the surface. Remove with a slotted spoon and place them in a bowl with a squeeze of olive oil.


    Peel and dice the shallot and garlic. Clean the wild mushrooms and cut into small pieces if necessary. Remove the stalk from the cavolo nero and cut each leaf into 4. Blanch in boiling salted water then refresh in ice water. Reserve.

    In a pan add half of the butter heat on a high heat, add the mushrooms and cook for a few minutes until the liquid disappears. Add the shallot and garlic and continue to cook over a medium heat for 3 minutes. Add the thyme. After 30 seconds add the chicken stock and reduce by half. Add the blanched Cavolo Nero, take off the heat and add the butter. Add the gnocchi to the pan and mix together. Check the seasoning.


    Preheat the oven to 200'C.
    Remove any sinew or unwanted fat from the meat. Crush the garlic and zest the lemon. Remove the seeds from the chilli and finely dice. Add these to a bowl along with the lamb, olive oil, thyme, salt and pepper. Leave to marinade for 1 hour.
    Heat a chargrill pan until smoking. Seal on each side for 1 minute then place on a roasting tray. Cook in the oven for 6-8 minutes depending on how you like your meat cooked. Allow to rest for 5 minutes before slicing.

  • 4. TOO PLATE

    Spoon the fricasse onto one side of the plate. Fan the sliced meat into a neat pile next to the fricasse, finish the plate with the wild mushrooms and the sauce.

Chef's tip

«Marinating your meat the day before will give a much better flavour. Try making gnocchi with sweet potato rather than floury ones.»

Your comments