Leg of lamb from Zakopane | Lamb and Game | DW | 20.04.2017
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Lamb and Game

Leg of lamb from Zakopane

The region around Zakopane, Poland, is famous for Oscypek cheese and lamb dishes. Chef Sylwester Lis, from the Hotel Bukovina, cooks a very modern version of a traditional lamb entrée.

Watch video 04:45

Leg of lamb from Zakopane

Lamb Parcels with Pumpkin and Sweet Potato Dumplings

Serves two
Leg of lamb - 120g per person

For the marinade
Salt, black pepper, lime juice, lime zest, chili peppers, fresh rosemary,
Whisky (Jack Daniels) 
Meat stock
Phyllo pastry


Clean the leg of lamb and rub in the marinade. Douse it with some whisky, then pour over the meat stock. Bake in the oven at 80 degrees Celsius for 12 hours. When the meat is lovely and tender, carve it and wrap small portions in phyllo pastry. Bake the parcels for 8 minutes at 200 degrees Celsius until the pastry is crispy. Keep the stock to use as a sauce later on.

Ingredients for the dumplings: 
100 g pumpkin
300 g sweet potatoes
100 g flour
1 egg
300 g Jerusalem artichokes
Wrap the pumpkin and sweet potatoes with a few drops of oil in aluminium foil. Bake the pumpkin for four to six hours and the sweet potatoes for two hours at 150 degrees Celsius. Peel and mash the cooked vegetables, adding some flour and the egg to form a dough. Roll out and cut into pieces. Cook the dumplings in boiling water. They are ready when they rise to the surface.  
Slice the Jerusalem artichokes thinly and fry in olive oil. Leave to cool and dry out. Crumble them and roll the dumplings in the crumbs.  

Ingredients for the vegetable jam:
10 g melted butter
20 g onions
2 g garlic
100 g red pepper
50 g pumpkin 
100 g tomato passata
chili, savory, salt and pepper

Cut up the vegetables and cook with the other ingredients until al dente. 
Ingredients for the cranberry jelly:
100 g frozen cranberries
10 g dried cranberries
200 ml red wine
1 tbsp honey
gelatine (or agar)

Cook the cranberries in a pan, add the wine and honey and leave to simmer at a low temperature. Strain and add the gelatine to thicken. Leave to cool and serve with the meat. 
Ingredients for the cheese mousse:
100 g goat cream cheese
100 g smoked Oscypek cheese
100 ml milk (2 percent fat) 
100 ml buttermilk
white pepper

Mix the goat's cheese with the milk and heat to 90 degrees Celsius, until it becomes creamy. Add the other ingredients. Leave to cool.

Smacznego! Bon appetit!

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