Lamb in Wild Herb Crust with Mashed Potatoes & Diamond Vegetables

Mix the ingredients. The protein ensures that the crust stays crispy even after it has cooled down and reheated! The whole thing is then spread out by hand or a rolling pin on a board a few millimeters thick, which has been wrapped in cling film beforehand. The whole thing can then be put in the cooling compartment for 5-10 minutes and can then be easily divided, loosened and easily positioned on the meat.

Preheat the oven including the roaster to 200 ° C. Season the meat with salt and pepper and sear it in the roaster for 2 minutes. Remove the roaster from the heat, add peppercorns, allspice, bay leaves, crushed garlic, thyme and juniper berries. Then make the crust on the meat and place the roaster in the oven for 12-18 minutes at 200 ° C, depending on your taste.

Peel the potatoes and cook them in salted water. Heat the milk and butter in a saucepan and season with salt and nutmeg. Mash the potatoes carefully with a masher. Puree 1/3 of the truffle with some of the hot milk and pour the puree over it. Mix everything with a whisk, if the puree is still too firm, stir in a little more milk until it has a creamy consistency. Put the puree in a round shape on the plate and garnish with the truffle in thin slices.

Cut the vegetables into diamonds and sauté briefly.

Take the meat out of the roaster, add a good dash of balsamic vinegar and red wine, thicken a little with a roux and sift.