Lamb loin baked in strudel dough with chard, braised tomatoes and celery – potato puree

Ingredients for 2 servings:

• 2 lamb loins, each approx. 140 g
• 1 head of chard
• 2 strudel sheets 31 x 30 cm
• 4 tbsp olive oil
• 2 sprigs rosemary
• 1 garlic clove(s), squeezed
• 15 peppercorns, mixed, ground
• 6 grains allspice, ground
• 6 juniper berries, ground elder
• 1 tbsp mustard, medium
• 1 tbsp olive oil
• 1 garlic clove(s), squeezed
• salt and pepper
• 10 cherry tomatoes
• 3 tbsp olive oil
• 2 sprigs rosemary
• 1 shallot(s), finely chopped
• 2 garlic cloves, crushed
• 200 g celery
• 200 g potatoes
• Milk
• butter
• salt and pepper

Instructions

Working time approx. 1 hour; Rest time approx. 8 hours; Total time approx. 9 hours

Make a marinade from the ingredients. Marinate the lamb loin overnight in the refrigerator. Remove from the refrigerator about 1 hour before cooking so the meat can come to room temperature. Sear the salmon very briefly on both sides for about 30 seconds and set aside. Cut up the chard, wash thoroughly, and remove the thick ribs. Blanch the ribs for 3-4 minutes, the leaves for 1 minute, refresh in ice-cold water, and dry with kitchen paper. Chop the vegetables, except for four selected leaves for the meat casing, and heat in a pan with melted butter for about 5 minutes, stirring occasionally and seasoning with pepper and salt. A touch of grated nutmeg can also enhance these vegetables if you like the spice. For the braised tomatoes, heat the olive oil, sauté the shallots and garlic cubes until translucent, add the rosemary sprigs and tomatoes, and simmer over low heat for 15-20 minutes. The tomatoes burst and release their juice, allowing it to combine with the oil to create a delicious emulsion. Pour the tomatoes and their liquid through a fine sieve into a second pot, mix briefly with a whisk, and season with salt and pepper. Remove the tomatoes from the sieve and add to the sauce. Dice the celery and potatoes, cook in lightly salted water, drain, and steam thoroughly at a low temperature. Mash or press through a potato ricer. Stir in milk until the desired consistency is reached. Then melt 1 tablespoon of butter in the puree and stir. Season with salt. Mix the ingredients for the stuffing and season to taste. For each lamb loin, place two chard leaves together, spread with the stuffing, place the seared meat on top, and wrap as tightly as possible using the cling film. Brush the strudel dough disc with melted butter, remove the parcel from the foil, and tightly roll it up in the strudel dough disc. Fold over any excess dough on the left and right sides and press down. Brush the parcels with melted butter and bake in a preheated oven at 180°C (convection oven) on the second rack for about 8 minutes. Let rest for a few minutes before slicing. The meat will still be pink in the center. To serve, cut the parcels diagonally, place 2-3 slices on each plate, pour the tomato juice over the slices, and serve with the purée, chard, and burst tomatoes.