Lamb with Parpika Panna Cotta and Rocket and Melon Salad

5 from 6 votes
Prep Time 1 hr 15 mins
Cook Time 45 mins
Rest Time 3 hrs 30 mins
Total Time 5 hrs 30 mins
Course Dinner
Cuisine European
Servings 5 people
Calories 242 kcal



  • 250 g Flour
  • 0,25 cube Yeast
  • 175 ml Lukewarm water
  • 1 tsp Salt
  • 0,5 tsp Sugar
  • 6 tsp Olive oil


  • 600 g Lamb salmon
  • 3 Pc. Garlic cloves
  • 3 Pc. Rosemary sprigs
  • 3 Pr Salt
  • 1 Pr Sugar
  • 1 Pr Pepper from the grinder

Bell pepper panna cotta:

  • 2 Pc. Yellow pepper
  • 3 Pc. Red pepper
  • 2 Pc. Garlic cloves
  • 200 ml Cream
  • 100 ml Milk
  • 1 g Agar-agar
  • 1 tsp Chilli salt
  • 2 tsp Pepper from the grinder

Rocket and melon salad:

  • 500 g Arugula
  • 0,25 Pc. Watermelon
  • 1 Pc. Lemon
  • 5 tbsp Rapeseed oil
  • 2 tbsp Vodka
  • 2 tbsp Maple syrup
  • 2 tbsp Cucumber water
  • 2 tsp Chopped rosemary
  • 100 g Sheep milk cheese



  • Dissolve the yeast in the water, add the sugar. Gradually stir in the flour (preferably in the mixing bowl of the food processor). Knead into a smooth dough and cover and let rise for 1 hour. Then add the olive oil and salt and knead again, leave to rise for another two hours. Form two ciabatta loaves on a floured tray, dust lightly with flour and let rise briefly one last time (approx. 30 minutes). Put in the oven preheated to 220 degrees Celsius and bake for about 20-30 minutes.

Bell pepper panna cotta: Both masses come in two

  • Both masses are prepared identically in two pots. Wash the peppers, remove the inner skin and seeds, dice. Stew each color separately with the peeled and cut garlic cloves in a little olive oil. Add milk, cream and spices and simmer until everything is soft. Puree the paprika-cream mixture with the hand blender, strain through a sieve and return to the saucepan. Bring to the boil with agar agar. First fill the yellow mass (while the red mass is kept warm) in glasses rubbed with oil and put in a cool place. When the mass has cooled and gelled on the surface, carefully pour the red mass onto the yellow mass and refrigerate until serving.

Rocket and melon salad:

  • Wash, spin and chop rocket lettuce. Cut out the melons with the ball cutter (as small as possible), put them in a bowl and drizzle with the resulting melon juice and lemon juice and set aside, covered. Cut the sheep's cheese into small cubes (approx. 0.5 cm edge length).


  • Preheat the oven to 52 ° convection. Wash the lamb, pat dry, parry if necessary; Season with the salt and sugar mixture. Peel and squeeze the garlic and add to the pan with the rosemary sprigs and olive oil. When the oil is hot, put the meat in the pan and sear it on both sides. Place the pan in the preheated oven.

Arranging and serving:

  • Mix the rocket and melon balls with the dressing (shake vigorously again beforehand) and place in a serving ring on the plate and sprinkle with the sheep's cheese cubes. Turn the panna cotta out onto the plate. Take the lamb out of the oven and cut into slices approx. 1 cm wide, place on the plate and season with pepper from the mill. Add Cafe Oriental spice to the salad. Remove the serving rings and serve.


Serving: 100gCalories: 242kcalCarbohydrates: 12.8gProtein: 7.9gFat: 17.8g
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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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