Pink pesto lamb in strudel dough with port wine jus, rosemary potatoes and broccoli

Ingredients for 2 servings:

• 4 potatoes (early potatoes), peeled
• ½ tsp mustard
• 1 garlic clove(s), squeezed
• 1 sprig(s) rosemary
• salt and pepper
• 2 tsp lemon juice, freshly squeezed
• 2 tbsp olive oil
• 1 bunch of parsley
• some walnuts
• 1 garlic clove(s), finely chopped
• salt and pepper
• some olive oil
• 250 g lamb (lamb loin), boned
• some butter (cooking butter)
• salt and pepper
• 2 strudel sheets (37 x 39 cm each)
• 30 g butter, melted, cooled
• 1 garlic clove(s), chopped
• ½ shallot(s), chopped
• ½ dl port wine
• 1 dl Lamb stock
• salt and pepper
• 25 g butter, cold, cut into pieces
• 250 g broccoli
• salt water
• Water (ice water)
• some butter
• salt and pepper

Instructions

Working time approx. 1 hour; Rest time approx. 5 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 35 minutes

is well prepared and leaves an impression

For the rosemary potatoes, cook the new potatoes in a pressure cooker with a sieve insert. Meanwhile, mix the mustard with the garlic in a bowl, pluck the rosemary needles from the sprig, roughly chop and add, season with salt and pepper. First stir in the lemon juice, then the olive oil. Halve the still-warm potatoes and toss them with the marinade, then cover and set aside. Cut the broccoli into small florets and blanch them in boiling salted water for 1-2 minutes. Briefly refresh in ice water and then set aside. For the parsley pesto, briefly wash the parsley and pat dry. Roast the walnuts in a pan without fat, let cool, and then roughly chop in a food processor. Add the parsley and garlic and chop to the desired consistency. Season with salt and pepper and add enough olive oil until the pesto is creamy. Halve the lamb loin in half, sear both pieces in a little butter in an uncoated frying pan for 30 seconds on each side, remove, season with salt and pepper, and let cool on a plate. Sauté the garlic and shallot in the pan drippings (add a little more fat if necessary), deglaze with port wine and stock, and reduce by half. Spread the pesto over the surface of the cooled lamb, brush one sheet of strudel pastry with butter, place the other on top, and cut it in half crosswise, brushing the edges with melted butter. Meanwhile, heat a non-stick frying pan and fry the potatoes together with the marinade, turning occasionally (total cooking time: 20–25 minutes). Meanwhile, place the two pieces of lamb on the bottom strudel pastry halves, wrap them two or three times with the pastry, trim off any excess pastry, fold the sides under, and place on a lined baking tray. Brush the surface with butter. Bake in the lower half of an oven preheated to 200°C for about 10 minutes. Turn off the oven and open the door, then let it rest for another 5 minutes. Meanwhile, thicken the jus with cold butter and season with salt and pepper. Toss the broccoli in a little hot butter and season. Arrange the potatoes and broccoli on two plates. After resting, carefully carve the lamb parcels, place them on the plate, drizzle with jus, and serve. Tips: Depending on the season, replace the broccoli with ratatouille or bacon-wrapped beans. Prepare the potatoes with thyme instead of rosemary.