John Myers
Contents
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Ingredients
- 1 kg Jerusalem artichoke fresh
- 0,3 liter Vegetable broth
- 500 g Hay
- Rosemary fresh
- Fresh thyme
- 1 toe Garlic
- Salt
- Oil
- 250 g Butter
- 1 kg Eifler Urlamm, shoulder or similar
Instructions
- Parry the lamb, season with salt, fry in oil, brown evenly. Meat out, half of the hay, rosemary and thyme in as you like, meat on top, rest of the hay on the roast. Slide at 80 ° C for 8 hours.
- Peel and chop the topinambur. Steam with salt and the homemade vegetable stock until soft. Puree, strain, mix in nut butter.
- Nut butter: Melt the butter in a saucepan over a mild heat, let it brown until everything smells like a nut. Pass through a strainer or a coffee filter.
- The lamb became so tender that I could barely cut it and put it on the plates.
Nutrition
Serving: 100gCalories: 201kcalCarbohydrates: 24.5gProtein: 1.4gFat: 10.8g
