Heidschnucke Lamb | Lamb and Game | DW | 08.06.2010
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Lamb and Game

Heidschnucke Lamb

Chef Hans Sobotka of the Endtenfang in Celle shows us how to cook a lamb specialty. This is lamb like you've never tasted!


Recipe for 4 portions

This is lamb like you've never tasted!


For the marinade:

· Olive oil

· Rosemary

· 1 sprig of thyme

Salt, black pepper

For the Heidschnucke:

· 1 Heidschnucke chop of about 1.5 kilograms

· 80 grams carrots

· 80 grams shallots

· 50 grams leeks

· 50 gram champignons

· 50 grams celeriac/knob celery

· 2 garlic cloves

· 1 tbsp tomato paste

· Salt, black pepper

· ½ liter Barolo red wine

For the spring vegetables:

· shalotts

· carrots

· green onions

· asparagus

For the sauce:

· 100 grams butter

· 50 grams morels

· 2 shallots

For the wild garlic puree:

· 50 grams wild garlic

· 200 grams potatoes

· milk

· nutmeg

· salt, black pepper

Chop Heidschnucke, pare and marinate for at least 24 hours in olive oil, rosemary and thyme.

Remove meat from marinade.

Salt and pepper, fry thoroughly.

Add some of the spring vegetables and garlic and tomato paste and sautee.

Deglaze with the wine.

Clean and cut shallots, carrots and green onions and blanche. Rinse in cold water to prevent further cooking.

Place asparagus in some salt water.

Strain and heat up meat juices, and add remaining vegetables. Add butter to creme sauce.

Wash and clean morels, lightly stir in butter along with two shallots.

Boil potatotes for wild garlic puree. Add milk, nutmeg, salt and pepper.

Blend wild garlic and add to potatoes.

Slice chop add, wild garlic puree, vegetables and garnish with sauce.

01.06.2010 DW-TV euromaxx a la carte gericht

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