Saddle of lamb with pink pepper
easy
45 mins
45 mins
Ingredients
- 2 Racks of lamb, with (ribbed) bones (approx. 300 g each)
- 2 TABLESPOONS medium hot mustard
- 100 g Butter
- 2 Garlic cloves
- 3 TABLESPOONS pink berries + something to sprinkle
- 4 TABLESPOONS Breadcrumbs
- 7-10 Tbsp coarse sea salt
- 800 g patate novelle
- 2 TABLESPOONS Oil
- 1/2 bunch Thyme
- 7-10 Tbsp Pepper
- 150 ml dry white wine
- 7-10 Tbsp Sugar
- 7-10 Tbsp Aluminium foil
Directions
- 1
Wash the meat, dab dry, spread the tops with mustard. Chop butter finely. Peel and chop garlic. Crush 3 tbsp. pink berries, mix with breadcrumbs, 1 tbsp. salt and garlic. Spread the mixture over the mustard and press it down. Place meat on the fat pan of the oven, cover with 50 g butter cubes, bake in the preheated oven (electric oven: 200 °C/ convection oven: 175 °C/ gas: level 3) for 15-20 minutes. Refrigerate the remaining butter
- 2
In the meantime, wash potatoes thoroughly, grate them dry and cut them in half lengthwise. Heat the oil in a large pan. Fry the potatoes for 20-25 minutes while turning. Wash thyme, shake dry, except for a little to garnish, pluck leaves from the stems and chop coarsely. Add the potatoes 2-3 minutes before the end of cooking and season the potatoes with salt and pepper
- 3
Take out the meat, place it on a plate, cover with foil, and let it rest in the oven that is turned off but slightly open. Pour white wine into the fat pan, loosen the frying set. Pour the frying stock into a pot, season with some pepper, sugar and possibly salt, bring to the boil, remove from the stove. Gradually stir 50 g butter cubes into the stock. Cut meat into slices, arrange on plates with potatoes and sauce, sprinkle with pink berries and garnish with thyme
Nutrition Facts
740 kcal
38 g
53 g
23 g
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