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Lamb Sausage with Apricot, Rosemary Potatoes with Celery Salad and Wild Garlic Butter

5 from 8 votes
Total Time 1 hour 15 minutes
Course Dinner
Cuisine European
Servings 5 people
Calories 191 kcal

Ingredients
 

Lamb sausage

  • 1,5 kg Lamb shank
  • 500 g Bacon
  • 80 g Dried apricot
  • 100 ml White wine
  • 1 pinch Curry powder
  • 1 pinch Salt
  • 1 pinch Pepper
  • 4 meter Pig intestines

Rosemary Potatoes

  • 750 g Potatoes
  • 0,5 bunch Rosemary
  • 100 ml Olive oil
  • 1 pinch Coarse sea salt
  • 1 pinch Pepper

salad

  • 1 bunch Spring onions
  • 1 bunch Celery
  • 1 kg Tomatoes
  • 1 Cucumber
  • 2 Garlic cloves
  • 1 Lemon
  • 1 pinch Salt
  • 1 pinch Pepper
  • 500 g Sheep milk cheese

Wild Garlic butter

  • 250 g Butter
  • 0,5 bunch Wild garlic fresh

Instructions
 

Lamb

  • Turn the lamb with the bacon through the meat grinder, then turn the apricots through the meat grinder again. Knead the minced meat well with white wine, curry, salt and pepper. Then use the sausage nozzle to fill the minced meat into the intestine.

potatoes

  • Peel the potatoes, cook them until just a little bit cooked and then marinate the potatoes in olive oil, rosemary, salt and pepper. Fill the potatoes with the marinade into small aluminum packets and place on the grill for about 15 minutes.

salad

  • For the salad, cut the spring onions, celery, tomatoes and the cucumber into small cubes. Peel the garlic and press it through the press and mix with lemon juice and spices - fold in with. Then mix in the crumbled sheep's cheese.

butter

  • Puree the butter well with finely chopped wild garlic and then season. Spelled bread is best served with it.

Nutrition

Serving: 100gCalories: 191kcalCarbohydrates: 4.1gProtein: 9.9gFat: 14.9g
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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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