John Myers
Contents
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Ingredients
Rack of lamb in red wine reduction
- 2 piece Rack of Lamb
- 2 piece Shallot
- 1 piece Carrot
- 2 piece King oyster mushrooms
- 4 piece Artichoke fresh
Wine reduction sauce
- 1 liter Red wine
- 2 kilogram Lamb bones
- 1 piece Fresh celery
- 2 piece Carrots
- 5 piece Red Onion
Borage ravioli with nettles
- 2 tbsp Nettle leaves
- 20 g Borage
- 2 tbsp Olive oil
- 1 tbsp Butter
- 1 piece Clove of garlic
- 1 tbsp Marjoram fresh
- 1 pinch Salt
- 1 pinch Pepper from the grinder
- 1 pinch Freshly grated nutmeg
- 400 g Ricotta
- 100 g Parmesan
Pasta dough
- 500 g Flour
- 5 piece Eggs
- Flour for dusting
Instructions
- First the wine reduction sauce has to be cooked. Fry the lamb bones with the carrots, celery and onions and add the wine.
- Add more wine and continue to boil down over low heat until the sauce becomes a little thicker. Take out the bones later. Pass the sauce through a sieve. Season to taste with salt and pepper.
- For the pizza dough, put all the ingredients in a food processor and stir for about 2 minutes. Roll the dough finely with a paper towel. Cut into squares with a pizza cutter.
- Wash the nettle, chop it up and mix with the ricotta. Do not salt the pepper, add a few borage blossoms and stir.
- Put a teaspoon of the ricotta filling on the dough and brush the ends of the dough with egg white. Seal with the other thin dough and shape into ravioli. Put the finished ravioli in cling film in the refrigerator.
- First cut the rack of lamb into four pieces. Season with salt and pepper and fry in hot fat. Fry for about 6 minutes, 3 minutes on each side. Then wrap in aluminum foil and let rest for 10 minutes.
- Remove the excess leaves from the artichokes and quarter them. Remove the hairs in the artichoke heart. Sauté in the pan with salt and pepper. Fry for about 5 minutes.
- Cut the herb mushrooms into approx. 0.5 cm thick slices. Fry briefly in olive oil with a little salt.
- Let the water boil and let the ravioli cook for about 5-6 minutes.
- Place the rack of lamb in the preheated oven for about 5 minutes. Cut into 4 slices. Rack of lamb should be pink.
- Take the ravioli out of the pot and garnish with borage blossoms. Add some coarsely grated Parmesan and serve on the plate with the lamb cart, artichokes and king oyster mushrooms.
- Spread a few drops of the wine reduction sauce on the rack of lamb.
Nutrition
Serving: 100gCalories: 162kcalCarbohydrates: 9.6gProtein: 14.1gFat: 5.8g
