John Myers
Saddle of Lamb from Bavarian Forest with Potatoes and Carrots
The perfect saddle of lamb from bavarian forest with potatoes and carrots recipe with a picture and simple step-by-step instructions.
- 250 g Butter
- 200 g Margarine
- 2 Pc. Egg yolk
- 1 tbsp Mustard hot
- 1 tsp Worcester sauce
- Salt and pepper
- 1 tsp Dried marjoram
- 2 tbsp Freshly chopped thyme
- 2 tbsp Chopped rosemary
- 1 Pc. Garlic cloves chopped
- 700 g Lamb salmon
- 300 g Waxy potatoes
- 300 g Vitelotte potatoes
- 20 g Double cream
- 4 Pc. Zucchini
- 6 Pc. Ur carrots
- Vacuum the saddle of lamb with a little butter and a little rosemary. Cook in the Sous-vide device at 54 ° for 2 hours. Then take the meat out of the bag, dab well, season with salt and pepper and add color to the pan.
- For the potato tartlets, peel the waxy potatoes and purple potatoes and use the spiral cutter to make spaghetti. Briefly blanch the normal potatoes in boiling, salted water, then rinse in ice water. CAUTION: The purple potatoes must be steamed, otherwise they will lose their color. Put the potato spaghetti in the silicone mold, brush with a little crème double and season to taste. Cook for about 20 minutes at 150 °. Then remove the tartlets from the mold, turn them out and sprinkle with Parmesan. Set the oven to top heat 200 ° and bake for 5 minutes.
- For the filled zucchini they are hollowed out and briefly blanched in boiling, salted water. Then quench in the ice water. Peel and cut the carrots and pre-cook them in the steam. ATTENTION: Do not cook in water, otherwise they will lose their color. Glaze the carrots in melted butter and season with a little sugar and straw rum.
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