John Myers
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Pasture Lamb with Bread Knuckle
The perfect pasture lamb with bread knuckle recipe with a picture and simple step-by-step instructions.
Marinade:
- 1 tbsp Mustard
- 2 Pc. Garlic cloves
- Pepper
- Salt
- 1 tbsp Olive oil
Bread Knick:
- 12 Pc. Bun old
- 2 Pc. Onions
- 1 bunch Parsley
- 20 g Butter
- 500 ml Milk lukewarm
- 6 Pc. Eggs
- Pepper
- Salt
- Nutmeg
- Flour
Pumpkin and carrot puree:
- 5 Pc. Carrots
- 1 Pc. Pumpkin
- 1 Pc. Onion
- 20 g Butter
Red wine sauce:
- Lamb bones
- 2 Pc. Carrots
- 2 Pc. Onions
- 2 Pc. Eggplant fresh
- 1 bunch Parsley
- 1 Pc. Leek
- 4 Pc. Tomatoes
- 1 Pc. Paprika
- 1000 ml Dry red wine
- 50 g Sugar
- 500 ml Water
- Flour
- Detach the lamb from the bone and remove sinews and fat. Peel and chop the vegetables for the red wine sauce. Bone and vegetables in the oven for 30 minutes at 180 degrees to get a roasted aroma. Then put everything in a large saucepan and simmer with 500 ml red wine and 250 ml water for at least 2 hours. When the liquid has reduced, add 500 ml of red wine and 250 ml of water. Then simmer for another 2 hours until the liquid has reduced and there is no longer a smell of red wine. After sieving, let the stock cool down and then skim off the fat. Caramelize 50 g sugar in the pan and add the stock, bind with flour if necessary.
- For the marinade, press the garlic cloves through a press and mix with the mustard, pepper and salt. Brush the meat with it and store in a pot with a lid at room temperature until seared.
- For the bread dumplings, the 12 rolls are diced and soaked in the warm milk for about 10 minutes. During this time, peel the onions and fry them briefly in the pan with the butter. Then the 6 eggs with the onion, pepper, salt and nutmeg are mixed with the bread roll dough. If the dough is too soft, bind with flour. Shape the dough into 15 dumplings. Put the dumplings in boiling water and then let them steep for about 20 minutes.
- Sear the meat in olive oil, each side for about 5 minutes and then at 85 degrees top and bottom heat for 45 minutes with the lid closed.
- Dice the pumpkin, carrots and onions and cook in a saucepan with 200 ml water for about 25 minutes until soft. Then puree everything and add the 20 g butter. Season to taste with salt.
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