Lamb stilt with carrots and gnocchi
easy
75 mins
75 mins
Ingredients
- 7-10 Tbsp 4 (à approx. 350 g) Lamb sticks
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 2 TABLESPOONS Oil
- 250 g Onions
- 1/8 l Wormwood (e.g. Noilly-Prat)
- 400 g Potatoes
- 1 TEASPOON Caraway seeds
- 2 Federation Carrots
- 2-3 TABLESPOONS dark sauce thickener
- 30 g Butter or margarine
- 1 potty Coriander
- 1 collar Parsley
- 3-4 Twigs Thyme
- 1 Garlic clove
- 50 g Parmesan cheese
- 75 g Semolina
- 1 Egg
- 7-10 Tbsp grated nutmeg
- 1 l Vegetable broth (instant )
Directions
- 1
Wash the lamb stilt, dab dry and season with salt and pepper. Heat the oil in a roasting pan and fry the meat thoroughly. Peel and halve the onions and fry them briefly. Deglaze with 1/2 litre water and vermouth and bring to the boil. Cover and cook for about 1 hour. In the meantime wash potatoes and cook covered in boiling salted water and caraway seeds for about 30 minutes. Drain potatoes, quench, peel and press through the potato press while still hot. Let cool down.
- 2
Peel carrots, leave some green and wash. Cook carrots in boiling salted water for 12-15 minutes. Wash parsley and thyme and chop finely. Peel garlic and press it through the garlic press. Grate the parmesan finely. Knead semolina, cheese, herbs, egg and 1 tablespoon of lukewarm water into the potatoes. Season with salt and nutmeg. Form dough into 3 cm thick rolls and cut into 3-4 cm long pieces for the gnocchi. Press in slightly with a fork. Bring the stock to the boil. Let the gnocchi simmer for about 5 minutes at low heat. Take the lamb sticks out of the roaster and keep them warm. Puree the onions in the stock and bring to the boil. Stir in the sauce thickener and bring to the boil again. Season to taste with salt and pepper.
- 3
Form dough into 3 cm thick rolls and cut into 3-4 cm long pieces for the gnocchi. Press in slightly with a fork. Bring the stock to the boil. Let the gnocchi simmer for about 5 minutes at low heat. Take the lamb sticks out of the roaster and keep them warm. Puree the onions in the stock and bring to the boil. Stir in the sauce thickener and bring to the boil again. Season to taste with salt and pepper. Remove gnocchi with a skimmer. Arrange lamb sticks with the sauce, carrots and gnocchi on a plate. Melt the fat. Carefully wash the coriander and put something aside for garnishing. Pluck the remaining leaves from the stems and put them into the fat. Pour the fat over the carrots. Garnish with coriander
- 4
Remove gnocchi with a skimmer. Arrange lamb sticks with the sauce, carrots and gnocchi on a plate. Melt the fat. Carefully wash the coriander and put something aside for garnishing. Pluck the remaining leaves from the stems and put them into the fat. Pour the fat over the carrots. Garnish with coriander
- 5
Preparation time approx. 1 1/4 hours
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