Lamb cutlets with spring vegetables

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Bring 150 ml water to the boil with 1/2 teaspoon of salt. Remove from heat, add cold milk and 20 g butter. Stir in puree flakes with a wooden spoon. Let cool down a little. Form a roll (approx. 5 cm Ø) with wet hands. Wrap it in foil and put it in a cool place.

2. 2

   Clean, peel and cut the kohlrabi into big sticks. Clean, peel and slice carrots diagonally. Wash the chervil, dab dry, put something aside for garnishing. Chop the rest finely. Cook carrots and kohlrabi in boiling salted water for about 8 minutes. Add peas for the last 3 minutes. Drain, catch the cooking water. Cut lamb into strips. Heat 1 tablespoon of oil, fry the lamb well. Dust with flour and sauté. Pour 400 ml cooking water, wine and cream into the meat, stirring continuously. Add instant stock and simmer for 5 minutes.

3. 3

   Cut lamb into strips. Heat 1 tablespoon of oil, fry the lamb well. Dust with flour and sauté. Pour 400 ml cooking water, wine and cream into the meat, stirring continuously. Add instant stock and simmer for 5 minutes. Wrap the potato roll out of the foil and cut into approx. 16 slices. Heat 2 tablespoons of oil and 20 g butter in a frying pan. Fry the potato cookies from both sides until golden brown. Add vegetables to the meat, heat briefly. Stir in chervil. Season to taste with salt and pepper and serve with potato cookies. Garnish with chervil

4. 4

   Heat 2 tablespoons of oil and 20 g butter in a frying pan. Fry the potato cookies from both sides until golden brown. Add vegetables to the meat, heat briefly. Stir in chervil. Season to taste with salt and pepper and serve with potato cookies. Garnish with chervil

Nutrition Facts

KCAL
660 kcal

CARBS
33 g

FATS
37 g

PROTEINS
41 g