Thyme Lamb

Lamb is a type of red meat, which is generally richer in iron than chicken or fish. It is mainly composed of protein, but also contains varying amounts of fat. Lamb meat is a high-quality protein source, containing all of the essential amino acids needed for the body's growth and maintenance. For this reason, eating lamb, may be especially beneficial for bodybuilders, recovering athletes, and post-surgical patients.

Using the Zepter system we properly prepare healthy food, with no fats – creating tastier, yet healthier meals.

Food looks better: color, shape and texture are preserved
Food is tastier: natural flavors and aromas are preserved (even without adding salt)
Food is healthier: nutritive and biological values (essential nutrients, vitamins, minerals, proteins, micro and macro trace elements) are preserved. Food does not burn and there is no acrolein, a cancerogenic substance.

INGREDIENTS (for 4 persons):

6 carrots
4 onions
2 cloves garlic
100 g dried apricots
50 g capers
5-spice mix
4 pieces lamb knuckle
500 ml thyme tea
1 bunch thyme
1 dl olive oil

PREPARATION:

Pour purified Edel Wasser water into a pot (Z-1620).
Bring the water to a boil and add thyme tea. Cover and remove from the induction plate once steeped.
Season the lamb knuckle with 5-spice mix and add all the ingredients to a cold pan (Z-V3060) without adding any oil or water.
Turn on the induction plate and cook for 5 minutes at a medium temperature of 160 ° C, then reduce the heat to a low temperature of 90 ° C and cook for an additional 90 minutes.
Blend the vegetables to make a gravy.
Serve with seasonal salad in Rio Gold porcelain.