John Myers
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Speary Lamb with Bacon Beans and Spaetzle
The perfect speary lamb with bacon beans and spaetzle recipe with a picture and simple step-by-step instructions.
For the sauce
- 300 g Strips of bacon
- 500 g Beans
- 50 g Butter
- 1 shot Red wine
- 500 ml Lamb stock
- 1 pinch Salt and pepper
- 1 tsp Wild cranberries
- 150 ml Cream
For the spaetzle dough
- 250 g Flour
- 6 Pc. Eggs
- 100 ml Water
- 1 pinch Salt
- Roll the lamb with the 2min pre-cooked beans in bacon and put on a skewer. Then let the lamb skewers get crispy on the outside in the pan. When they are crispy enough, put the skewers in aluminum foil for about 15 minutes to rest in the oven at 150 degrees.
- For the sauce, add some red wine and lamb stock to the hot pan. Now slowly add the cream and the teaspoon of cranberries over low heat. Now season the sauce with salt and pepper.
- Now you can also prepare the spaetzle dough. Put 250g flour and 6 eggs in a bowl. Stir the dough until it bubbles, add a little water if you like. After the dough has rested for 10 minutes, you can shave it in a hot pot with water and salt. Fry the finished spaetzle in a pan with butter.
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