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Lamb and Game

Müritz Lamb - a Classic from eastern Germany

And the results are amazing!

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"Ich weiss ein Haus am See" or in English "I know a house on the lake" is the rather pictoresque name of this restaurant, and it really is located beside a
lake in the idyllic countryside in the state of Mecklenburg-Vorpommern. It's had a Michelin star for some 12 years -- and was the first restaurant in the
former East Germany to be awarded one.

Chef Raik Zeigner is the brains behind the cuisine. His classic lamb dish is a firm favourite at Easter.

20.03.2008 euromaxx a la carte chefkoch

Easter Lamb Recipe:

75g rack of lamb
75g saddle of lamb
1 lamb fillet

Velouté Sauce:
5 litres lamb stock
Rosemary and thyme
3g saffron
15g tomato paste
Half a roasted garlic bulb
5g butter

Reduce the stock to half a litre, then add the herbs, tomato paste, roasted garlic and butter.

Pureé:
1/2 garlic bulb
100ml cream
2 large potatoes.

Cut the peeled potatoes into even-sized pieces and cook in boiling salted water until soft. Sauté the garlic, add cream and simmer for 10 minutes. Combine the mixture with the cooked potatoes and pureé. Season with salt and pepper to taste.

Beans
50g green string beans
50g flageolet beans, soaked overnight and then cooked

Blanche the beans in boiling water for 2-4 minutes then plunge into cold water to halt the cooking process. Heat up the beans in the velouté sauce and season to taste.

Serve with the lamb and puréed potatoes.