John Myers
Wilhelmstaler Honey Lamb on Saffron Pasta with Forest Mushrooms
The perfect wilhelmstaler honey lamb on saffron pasta with forest mushrooms recipe with a picture and simple step-by-step instructions.
- 4 kg Saddle of lamb
- Salt
- Honey
- 2,5 Pc. Egg
- 175 g Durum wheat semolina
- 125 g Wheat flour
- Saffron
- Melt butter
- Mushrooms
- I used the front part of a rack of lamb. In order for 5 people to be full, it takes 4 kg, since the bones are included. The meat is only salted and seared whole.
- Then it is brushed with honey and placed in the oven at 180 degrees C. Be careful not to get too hot, because the honey tends to burn quickly. I monitor the core temperature with a meat thermometer. A pink boiling point is crucial for a rack of lamb. Because afterwards it is quickly too dry. So the core temperature must not rise above 55 degrees C. Once this is achieved, I split the back in portions.
- The Wilhelmstaler lamb was accompanied by fresh ribbon noodles. I make the pasta dough with an egg and 70g durum wheat semolina and 50g wheat flour per 2 servings (extrapolate accordingly). It is important that the dough is not a bit sticky. If in doubt, add durum wheat semolina until the dough is completely dry. I put some saffron in the dough. When cooked, this turns the pasta a nice yellow.
- I put the pasta straight into the boiling salted water. For a maximum of two minutes. If it floats at the top, the pasta has to get out immediately and into the ice water to stop the cooking process. Before serving, I put the pasta in melted butter. Then there are the fresh shitake mushrooms braised in butter.
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