John Myers
Contents
show
Ingredients
Jus
- 500 g Lamb bones
- 1 tbsp Butter
- 1 shot Olive oil
- 2 Onion
- 2 Carrot
- 1 Parsley root
- 1 Celeriac fresh
- 50 g Grated potatoes
- 2 Shallots
- 2 Celery stalk
- 5 Garlic cloves
- 1 pinch Salt
- 1 Rosemary sprig
- 2 Bay leaves
- 2 Sprigs of thyme
- 0,5 tsp Black peppercorns
- 2 Tomatoes
- 500 ml White wine
- 500 ml Veal stock
lamb
- 600 g Rack of Lamb
- 1 pinch Salt
- 1 pinch Pepper
- 1 shot Olive oil
Potato tart
- 500 g Waxy potatoes
- 75 g Liquid butter
- 1 Grated potatoes
- 1 pinch Salt
- 1 pinch Pepper
- 1 pinch Nutmeg
Pointed cabbage
- 150 g Cabbage
- 1 pinch Salt
- 1 pinch Pepper
- 1 pinch Nutmeg
- 1 tbsp Butter
Instructions
Jus
- For the jus, fry the finely chopped bones in a little butter. Add the cleaned, cut vegetables and roast well. Pour on the olive oil, add some fresh butter and the sliced tomatoes. Then deglaze with white wine and briefly take it off the fire so that the sentence dissolves on the floor. Top up with veal stock. Add the spices, garlic and herbs, season with salt. Add the very finely grated potato and let it simmer slowly (approx. 5 hours) Pass through a sieve and reduce again. Finally, stir in a little butter.
Rack of Lamb
- Salt and pepper the rack of lamb. Fry briefly and vigorously in olive oil in a pan on all sides, remove and leave in the oven on a rack at 180 ° C for 10-12 minutes (top and bottom heat). Remove and let rest for a few minutes. Put in the oven for another 4-5 minutes before serving.
potatoes
- Slice the potatoes very thinly with a slicer. Season with salt, pepper and nutmeg, add the melted butter and the grated potato and knead by hand. Press in a small pan and bake in the oven at 180 ° C for about 30 minutes until golden.
Pointed cabbage
- Cut the pointed cabbage into fine strips and briefly blanch in salted water. Sauté briefly in a little butter in a pan with salt, pepper and nutmeg. Serve everything together.
Nutrition
Serving: 100gCalories: 127kcalCarbohydrates: 3.4gProtein: 8gFat: 7.7g
