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Lamb Saltimbocca with Baked Courgette Flowers, Served with Thuringian Mini Dumplings Rolled in Toast

5 from 4 votes
Total Time 45 minutes
Course Dinner
Cuisine European
Servings 5 people
Calories 98 kcal

Ingredients
 

Dumplings:

  • 200 g Potatoes
  • 100 g Cooked potato

Sauce:

  • 1 packet Soup greens fresh
  • 1 L Red wine
  • 1 L Lamb stock
  • 0,5 L Cream

Lamb:

  • 800 g Lamb fillet
  • 2 packet Serrano ham
  • Sage leaves
  • Salt and pepper

Instructions
 

  • Dumplings: Finely grate the raw potatoes in a bowl with water in it. Then place the potato mixture on a linen cloth and squeeze it out. Catch the water for later. Then grate the boiled potatoes and add to the other potato mixture. With the collected water, starch should have settled on the bottom. That, too, finally comes to the crowd. Then mix the whole thing together well and shape into dumplings and let them steep in hot water (not boiling). The dumplings are ready when they swim upstairs.
  • Dice the soup greens, sauté and deglaze with the red wine. Add the lamb stock and reduce. Finally, add the cream
  • Season the lamb fillet and place the sage on top. Coat with wafer-thin Serrano ham and fry briefly on both sides

Nutrition

Serving: 100gCalories: 98kcalCarbohydrates: 2.4gProtein: 5gFat: 5.9g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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