Paprika cappuccino with lamb skewer

Ingredients for 2 servings:

• 2 red bell peppers
• Salt
• Sugar
• 1 tbsp butter
• 1 garlic clove(s)
• 200 ml chicken stock
• 50 ml cream
• Paprika powder, smoked
• milk, some
• ½ lamb loin
• Sea salt
• Sugar
• 1 garlic clove(s)
• 1 sprig(s) rosemary
• 1 sprig(s) of thyme
• vegetable oil
• Pepper, black from the mill

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

quick to make, intense summer aroma, nice as an intermediate course in a summer menu

Cut out the cores of the peppers and remove all seeds and seed membranes. Cut the peppers into medium-sized cubes. Season with salt and sugar, and let them simmer in a covered pot for about 10 minutes. Crush a garlic clove and add it to the peppers along with the butter. Cook over low heat with the lid on until tender. Pour in the stock and cook the vegetables until soft. Remove the garlic and puree everything very finely. Strain the soup through a sieve and add the cream. Season with smoked paprika, salt, and sugar. Trim the lamb loin and season with salt and sugar. Heat the oil, add the rosemary, thyme, and the crushed garlic clove. Brown on all sides in the flavored oil and place on a rack in the oven at 120°C. Cook for 20-30 minutes, depending on the size of the meat, until pink. Heat a little milk and froth it. To serve: Pour the soup into a glass and cover with the froth. Slice the meat and skewer it. Season with salt and pepper.