Saddle of lamb with potatoes and savoy cabbage
easy
90 mins
90 mins
Ingredients
- 1.5 kg Saddle of lamb (skinned by the butcher)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1/2 l clear broth (instant)
- 1 collar Chives
- 1 pack of Half and half dumplings
- 1 Head Savoy cabbage
- 1 Pot of lemon balm
- 2 untreated lemons
- 2 discs Toast
- 25 g Butter
- 200 g Whipped cream
- 4 TABLESPOONS sauce thickener
- 200 g cherry tomatoes
- 7-10 Tbsp Kitchen yarn
Directions
- 1
Wash the saddle of lamb and dab dry, rub vigorously with salt and pepper. Roast on the fat pan in the preheated oven (electric cooker: 225 ° C/ gas: level 4) for approx. 60 minutes. Gradually pour on 1/4 litre of the stock and pour the stock over the roast from time to time.
- 2
Wash the chives and cut into small rolls, except for 12 long stems. Stir the dumpling powder and chive rolls into 3/4 litre of cold water and let it swell for about 10 minutes. Clean and wash the savoy cabbage, remove 12 leaves.
- 3
Blanch leaves in boiling salted water for about 3 minutes, rinse with cold water, drain well. Cut the stalk wedge-shaped from the leaves. Form 12 dumplings from the dumpling dough and place them on the savoy cabbage leaves.
- 4
Combine the leaves into small bags, tie them together with kitchen string and wrap a chive stalk around them. Put the sachets in plenty of boiling salted water and let them simmer at low heat for about 20 minutes.
- 5
For the lemon crust, wash lemon balm and chop coarsely, except for a few leaves. Wash the lemons hot, rub the rind of 1 lemon thinly. Crumble the toast bread finely. Knead the prepared ingredients with the soft butter and some salt and pepper.
- 6
Spread the mixture on the saddle of lamb 15 minutes before the end of the roasting time and gratinate. After the roasting time, cover the saddle of lamb and let it rest on a board for about 10 minutes. Dissolve the roasting mixture with the remaining stock, pour it through a sieve into a pot and add cream.
- 7
Bring to the boil, stir in the sauce thickener and bring to the boil again. Wash and quarter the cherry tomatoes, fold into the sauce. Season sauce with salt and pepper. Remove lamb back fillets from the bone, cut into slices and place back on the back bone.
- 8
Drain the savoy cabbage bags well and serve with the saddle of lamb and the sauce. Serve garnished with lemon and lemon balm leaves.
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