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Lamb and Game

Roast Organic Lamb with Red Wine Sauce and Wild Herb Salad

This recipe comes to us courtesy of Perttu Paulasto from the Juuri restaurant in Helsinki

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1. Lamb

1 kilo rack of lamb (bones removed)

1 – 2 shallots

1 carrot

300g parsnips

300g celeriac

marjoram

rosemary

2 bay leaves

sea salt

black pepper

1.5 liters water

Salt the lamb and place in a roasting pan. Clean and coarsely chop the vegetables, cut the onions in half with their outer skins, add to the pan with the herbs. Completely cover with cold water. Roast at 200 degrees C. for one and a half hours.

Remove the meat and strain the sauce. After the meat has cooled, brush with your favorite marinade and cover in plastic wrap. Refrigerate overnight. Cut the meat into small pieces and pan-fry till crispy.

2. Red Wine Sauce

0.2 l red wine

1 tbsp brown sugar

marjoram

sea salt

0.5 l roast juices (defatted)

cornstarch

Briefly roast the sugar in a pot WITHOUT allowing it to burn. Pour in red wine and roast juices, season with salt and marjoram. Stir in some cornstarch and bring to boil to thicken.

3. Salad with strawberry vinaigrette

Various herbs and lettuce varieties

Edible blossoms

sea buckthorn juice

strawberries

rapeseed oil

wine vinegar

salt

pepper

sugar

Combine herbs, lettuce and blossoms in a bowl. Combine strawberries, oil and vinegar in a blender. Season with herbs, salt, pepper and buckthorne juice and blend. Sprinkle on the salad shortly before serving.

24.08.2010 euromaxx a la carte gericht

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