Recipes
Germany Ingredients (4 Servings)
Rack of lamb with herb crust
- 100 g Butter
- 6 Slices of toast minus the crusts (finely chopped)
- Parsley, rosemary, thyme, chives, sage, a little salt, pepper
- 1 Rack of lamb (saddle)
- 2 Tablespoon Olive oil
- 1 Onion
- 2 Cloves of garlic (whole)
- 1/4 celeriac
- 1 Carrot
- 1 Tablespoon Tomato paste
- Peppercorns
- a little salt
- 100 ml Balsamic vinegar
- 125 ml Red wine
- Potato starch
- Rosemary, thyme
Zucchini vegetables
- each 150 g Zucchini (yellow and green)
- 9 Cocktail tomatoes
- 1 Tablespoon Olive oil
- A little salt, pepper,
- each 1 Sprig of rosemary and thyme
Polenta
- 450 ml Water-cream mixture (100ml cream + 350ml water)
- 300 ml Chicken stock
- 1 Garlic clove
- 1 Bay leaf
- 150 g Polenta
- 1 Tablespoon Olive oil
- 1 Teaspoon thyme leaves
- Pepper, nutmeg
- 20 g Parmesan (grated) (45 % fat)
Nutritional values (per serving)
Directions
For the herb crust mix all ingredients, season to taste with salt and pepper and chill in a loaf pan for approx. 5 hours. Separate fillets and place on the side. Chop bones into walnut-sized pieces and sear in 1 tablespoon olive oil. Dice the roasting vegetables (onion, 1 garlic clove, celery and carrots) and add to the bones. Add the tomato paste, the 2 garlic cloves, peppercorns and salt and carefully sauté. Deglaze the roasted mix a few times alternating between balsamic vinegar and red wine. Strain the stock through a cloth and reduce to the desired concentration. Finally, bind the sauce lightly with starch. Brown and turn the lamb fillets in hot olive oil whilst seasoning with rosemary, thyme and garlic. Bake in the oven at 180 ° for approx. 4 minutes. Now cut the herb crust into slices, use to cover the fillets and bake for a further 4 minutes.
Sauté and season sliced zucchini and halved tomatoes in a pan with olive oil and herbs.
Pour the water, cream and chicken stock into a saucepan. Bring to the boil with garlic clove and 1 bay leaf. Stir in the polenta and simmer on a medium neat for 1 minute. Cover and simmer on a low heat for 20 minutes while occasionally stirring with a wooden spoon. Remove garlic and bay leaf. Vigorously mix in 2 tablespoons olive oil, 1 teaspoon chopped thyme leaves, pepper, nutmeg and 2 tablespoons grated parmesan.