John Myers
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Sylt Rack of Lamb and Warm Grützwurst with Pears, Beans and Bacon and Puree
The perfect sylt rack of lamb and warm grützwurst with pears, beans and bacon and puree recipe with a picture and simple step-by-step instructions.
Pears, beans and sprecks:
- 5 Pc. Cooking pears
- 300 g Beans
- 1 Pc. Onion
- 2 Pc. Bay leaves
- 2 Pc. Cloves
- 200 g Smoked bacon
- 0,25 Bd Savory
- 20 g Food starch
For the rack of lamb:
- 5 Pc. Rack of lamb with rib bones
- 1 Pc. Shallot
- 2 Pc. Clove of garlic
- 40 g Mie de Pain
- 2 Pc. Egg yolk
- 10 g Bouquet garni (bunch of mixed herbs)
- 25 g Butter
- 45 g Freshly grated Parmesan
- Salt and pepper
Grützwurst:
- 400 g Grützwurst
- 20 g Raisins
Applesauce with fresh horseradish:
- 150 ml White wine dry
- 50 g Flowerhoney
- 3 tsp Vanilla extract
- 100 g Horseradish fresh
For the truffle mashed potatoes:
- 450 g Potatoes
- 120 ml Milk
- 20 g Butter
- Salt and pepper
Pear, beans and bacon:
- Wash the pears and beans, remove the flowers from the pears. Remove the ends of the beans and cut in half at an angle. Halve the onion, cut into the middle and put 1 bay leaf with 1 clove into the notch.
- Cut the bacon into 4-5 cm long pieces and cook with the onions (smooth side down) in approx. 300 ml water for 20 minutes. Then add the pears and simmer for another 20 minutes. Add the beans and half of the savory and cook for another 20 minutes. If necessary, add more water so that around 200ml of liquid always boil and remain. Pour the liquid into a saucepan and thicken with the cornstarch.
Rack of lamb with mushroom crust:
- For the mushroom crust, clean the mushrooms, pat dry and, like the shallots and garlic, finely dice and sauté lightly in the butter. Put everything in a bowl and add Mie de Pain or, alternatively, grated toast bread. Mix in the egg yolks, finely chopped herbs and the Parmesan. Mix everything well and season with salt and pepper.
- Remove the degree of lamb from the rack of lamb, if it has not already been done at the butcher, wash, pat dry, season with salt and pepper. If possible, exactly 2.5 minutes on all 3 sides (without the side with the bone) at around 200 degrees grilling. Then let it rest for about 8 minutes.
- Press the mushroom crust on the bone side that has not been grilled and grill in a baking dish for about 6 minutes at 240-250 degrees in the oven. Place a double rib on the plate at the same time as the other dishes, mushroom crust on top.
Grützwurst:
- Peel off the skin of the grützwurst and cut it diagonally into finger-thick slices. Place the slices on a baking sheet greased with butter and fry them at 240 – 250 degrees for about 4 minutes on each side – can be done at the same time as the rack of lamb. The grützwurst is served at the same time as the other dishes, 2-3 slices on top of the applesauce with the horseradish.
Applesauce with fresh horseradish:
- For the applesauce, peel and core the apples, cut into eighths and then cook the apples covered with the white wine, vanilla extract and honey in about 0.5 cm thick pieces over low heat for about 12 minutes. Then mash and then pour off the wine with a fine sieve. Serve the applesauce on the large plate with the other dishes. Spread fresh horseradish on each of the applesauce and then place the grützwurst slices on top.
Truffle mashed potatoes:
- For the Pü, peel and dice the potatoes and cook them in salted water. Drain the water, let it evaporate and mash the potatoes. Bring the milk to the boil briefly, melt the butter in it and mash it under the potatoes together with the cheese – I recommend leaving a little bit of small potato tips so that the Pü is authentic.
- Season to taste with salt, truffle oil and a small portion of the fresh truffle. Place the leftover truffle on the table with the grater, for guests who want an even more intense truffle taste. Add a salad spoon full of Pü to each of the other dishes on the large plate.
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