March :Saddle of Lamb wrapped in Wild Herbs and Pesto-Vegetable
by Ralph Jakumeit
Now, the time has come again : Easter bunny is hopping through the meadows. Children race through the garden searching for Easter eggs and other surprises, hidden among the first flowers of spring.
You are looking for a suitable Easter-recipe ? Our saddle of lamb with meadow herbs has the scent of spring and fresh greens. Trying out is worth it !
How it′s done ? Have a look here :
Timing : the dough has to rest for 2 hours.
For the wild-herbs-dough
100 g wild ( meadow ) herbs ( e.g. nettle, cow parsley, young dandelion, balm leaves, watercress, sorrel )
460 g flour, salt
120 g butter
200 g Crème fraîche, 2 egg yolks
1 EL sour cream ( 10 % fat )
1 tablespoon vinegar
freshly ground pepper, Cayenne pepper
For the saddle of lamb
800 g prepared saddle of lamb, deboned
salt, freshly ground pepper
sugar, 2 gloves garlic
50 g butter
1 sprig of each: thyme and rosemary
For the spice bag
10 black peppercorns, 15 coriander corns
1 sprig of thyme, 12 all spice corns
1 glove garlic
1 filter paper
For the pesto-vegetable
2 white onions
2 carrots ( 100 g )
2 waxy potatoes ( 350 g )
5 parsley roots ( 100 g )
1 bulb fennel ( 150 g )
2 courgettes ( 200 g )
1 organic untreated lime
1 piece of horseradish
3 tablespoons olive oil
30 ml white wine
500 ml veal – or chicken stock
20 g belly bacon or air-dried Italian sausage
sea salt, freshly ground pepper
60 ml green pesto
a food processor
Step one :
To make the herb wrap, wash the wild herbs, pat dry and mince them finely. Mix the flour with the herbs and salt in a food processor. Add all remaining ingredients and spices and knead into a smooth dough. Wrap the dough in cling film and let rest in the fridge for about 2 hours.
Step two :
Rub the meat with salt and pepper and season with sugar very lightly. Leave to marinate for 30 minutes at room temperature.
Step three :
To make the spice bag, grind the dried spices with thyme and garlic in a mortar. Fill in a filter paper and tie up with a cord.
Step four :
To make the vegetable, peel, wash and drain the onions, carrots, potatoes and parsley roots. Cut them into decorative pieces. Prepare the fennel, celery and courgette. Also cut them into pieces. Rinse the lime under hot water and zest it. Prepare, peel and wash the horseradish. Grate into very thin threads.
Prepare and measure out all other ingredients. Set aside.
Step five :
Heat the olive oil for the vegetable in a wide pot. Add all vegetables – with the exception of the courgettes – and sauté the vegetables briefly. Pour in the white wine and bring the mixture to the boil. Add stock, belly bacon and the spice bag. Close the saucepan with a lid and boil down about 8 minutes – the vegetable should turn out “al dente”. Add the courgettes five minutes before the end of boiling. Remove the spice bag and the belly bacon. Adjust seasoning with salt, pepper, lime and pesto. Keep warm.
Step six :
Fry the saddle by means of the menue item “Beef, Lamb – Pan frying”. Take the dough out of the fridge and roll out very thinly. Wrap in the saddle and fry the wrapped saddle in a pan with olive oil until golden-brown.
Step seven :
Cut the saddle into decorative pieces and arrange on warm plates. Also arrange the vegetables on the plates. Serve immediately. New potatoes go well with the lamb.
Serve salad as a starter and Panna cotta with stewed rhubarb as a dessert.