Lummerbraten

Ingredients for 4 servings:

• 1.2 kg cutlet meat (Lummerbraten)
• 8 tomatoes
• Mustard (Dijon mustard, possibly Dijon Provencale)
• 1 tbsp pepper, green
• 1 tbsp capers
• 1 tbsp meat broth or vegetable broth
• Parmesan, grated to taste
• 500 g mushrooms or mixed mushrooms
• 1 bunch of parsley
• 1 Pepper
• 1 lime(s)

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Lummer = boned pork chops

Season the lobster roast with salt and pepper, and rub it with mustard. Briefly sear the fat side. Turn it over. Add a little water. Add a few grains of stock, green pepper, and capers. Place in the oven at 150-160 degrees Celsius for 30 minutes. After 30 minutes, add the halved tomatoes (seasoned with salt and pepper) and place them on the cut side. Place them in the oven for about 10 minutes at 160 degrees Celsius, and then for another 10 minutes at 180 degrees Celsius. Baste the roast with the meat juices every now and then and press down with a spoon to check if the meat is firm. When the meat only gives slightly when pressed, remove the roast from the oven and set aside for about 10 minutes. Then slice thinly. Turn the tomatoes over, sprinkle with Parmesan, and briefly grill with the cheese. Sauté the sliced/diced mushrooms in olive oil, then reduce the heat to low, add the chopped chili peppers, season with pepper, and after about 10 minutes, add the juice of ½ a lime/lemon. Season to taste. Add salt if desired and squeeze in the other half of the lime/lemon if desired. Sprinkle with the finely chopped parsley and serve immediately. You could also add a little cream or crème fraîche. Serve with toast or white bread to soak up the juices. Caution: If the roast is left in the oven too long, the cutlet will dry out quickly.