John Myers
Contents
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Ingredients
For the pasta:
- 150 g Wheat flour
- 150 g Durum wheat flour
- 9 Pc. Egg yolk
For the lamb:
- 650 g Saddle of lamb
- 150 g Butter
- 10 g Fresh oregano
- 10 g Parsley
- 10 g Chives fresh
- 1 Pc. Clove of garlic
- 10 g Brown sugar
- 25 g Breadcrumbs
- 1 Pr Salt
- 1 Pr Pepper
- 1 tbsp Olive oil
For the zucchini vegetables:
- 350 g Zucchini
- 50 g Red onions
- 15 g Lemon wedge
- 10 ml Lemon juice
- 20 g Brown sugar
- 10 ml Olive oil
For the lemon sauce:
- 30 g Flour
- 40 g Butter
- 150 ml Lamb stock
- 150 ml Cream
- 15 g Brown sugar
- 10 ml Lemon juice
- 1 Pr Salt
- 1 Pr Pepper
Instructions
The pasta:
- Put the ingredients in a bowl and knead well until a homogeneous dough is formed.
- Then chill for an hour. Then knead the dough again and ideally roll it out with the help of a pasta machine.
- Depending on your taste, the pasta can be rolled out thinner or thicker.
- The thin pasta sheets are then cut into the correct shape using the tagliatelle cutting function. If you don't have a pasta machine, you can of course do the rolling out and cutting by hand.
- It is best to hang the noodles on a clothes hanger or similar for at least three hours to dry.
The Lamb:
- Prepare the herb crust first.
- To do this, melt the butter, stir in the finely chopped herbs and garlic. Finally stir in sugar and breadcrumbs.
- Season to taste with salt and pepper. Spread on a plate covered with cling film and allow to harden in the refrigerator.
- Take the lamb out of the fridge 40 minutes before serving. Season with pepper.
- Sauté briefly on all sides in a pan with olive oil and a little butter until light toasted aromas develop. Then put the lamb in a baking dish.
- Cut the prepared butter crust into strips and place on the lamb.
- Pour the remaining butter-oil mixture from the pan into the baking dish.
- Cook at 160 degrees for 20 minutes. Then increase to 200 degrees for five minutes.
For the sauce:
- Melt the butter in a pan.
- Stir in the flour with a whisk and deglaze with the lamb stock.
- Stir in the whipped cream and lemon juice. Season to taste with sugar, salt and pepper.
- Simmer until ready to serve
For the vegetables:
- Quarter the zucchini, cut the onions into thin slices.
- Fry in a pan with olive oil. Add sugar and caramelize lightly.
- Deglaze with lemon juice and fry a little.
- Before serving, fold in lemon fillets and season with salt and pepper.
Nutrition
Serving: 100gCalories: 246kcalCarbohydrates: 15.8gProtein: 8gFat: 16.9g
