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Lamb and Game

Lamb with Potato Crust

'Bocuse d'Or' Award Recipe

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Ingredients for the lamb (serves four):

400 - 500g rack of lamb, deboned and cleaned
Freshly ground salt and pepper
50g bread crumbs
800g waxy potatoes
oil for frying
2-3 tablespoons of flat-leaf parsley, coarsely chopped

Ingredients for the sauce:

1/2 litre of lamb stock
1 sprig rosemary
50g cooled butter, in pieces
sea salt

Divide the lamb into two equal pieces 20 cm in length, dry on kitchen roll, season with salt and pepper and coat liberally in bread crumbs, brushing off any excess.

Peel and wash the potatoes, grate, squeeze out excess moisture and dry between two pieces of kitchen roll. Pour 3 tablespoons of oil into a hot, non-stick frying pan and add half of the potato strips. Spread them over the pan to form a potato cake half a centimetre thick and 24 centimetres wide. Fry
without turning until the underside is golden brown, making sure no oil rises to the surface. Slide the potato cake onto a piece of kitchen roll with the browned side down and sprinkle with half the chopped parsley. Following the same
procedure, make another potato cake with the rest of the potato strips.

Pre-heat the oven to 200°C

Place one piece of lamb on the lower third of each potato cake and use the kitchen paper to roll the cake around the meat. Press the potato onto the meat and pinch the ends of the rolls together. Place the lamb pieces a short
distance apart on a grill with a baking tray beneath it and bake n the oven for 15 minutes until pink.

For the sauce:

Simmer the lamb stock together with the sprig of rosemary until it has reduced to half the quantity. Remove the rosemary and shortly before serving add the butter cubes and melt them into the sauce while stirring until the sauce thickens slightly. Season with salt.

To serve:

Remove the lamb from the oven and immediately cut each slice into four pieces. Arrange two slices per person on pre-warmed plates. Pour on the
sauce and serve.