John Myers
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Silence of Lambs (Marcel and Katja)
The perfect silence of lambs (marcel and katja) recipe with a picture and simple step-by-step instructions.
lamb
- 1 Pc. Lamb
- 150 g Salt
Ham beans
- 1,2 kg Beans
- 18 disc Ham
- Salt
Rosemary Potatoes
- 1,2 kg Potatoes
- 4 Pc. Rosemary sprigs
- Sea-Salt
- Pepper
- Olive oil
Tarragon sauce
- 1 Pc. Shallot
- 2 tbsp Butter
- 1 tbsp Flour
- 100 ml Cream
- 0,5 Cup White wine
- 4 tbsp Dried tarragon
- Nutmeg
- Salt
- Pepper from the grinder
lamb
- Skewer the lamb, season with salt and hang in the grill oven for about 5 hours.
Ham beans
- Boil the beans in salted water until they are al dente, then wrap individual portions with bacon and cook in the oven for 20 minutes.
Rosemary Potatoes
- Wash the potatoes, dry them and put them in a dish. Salt and pluck the rosemary from the stalk over the potatoes. Lots of olive oil over there and mix. In the oven for about 25 minutes at 180 degrees. From time to time to turn.
Tarragon sauce
- Finely chop the shallot. Melt the butter in a saucepan and sweat the shallot cubes covered in it until translucent. They shouldn’t take on any color. Remove the lid, sprinkle the flour over it and sweat it lightly.
- Deglaze with cream, wine and stock while stirring vigorously with a whisk. Season with a little nutmeg, salt and freshly ground pepper, let it boil for about 10 minutes, until the desired consistency is almost achieved and the flour taste has disappeared (if necessary, add stock or cream)
- Now add the tarragon and simmer for about 5 minutes on low heat and leave to simmer for another 5 minutes without heat before serving.
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