Ingredients:
For 10 people:
Fillet of lamb:
1.5 kg fillet of lamb
garlic, oil
salt and pepper
Sauce:
1 l veal/lamb stock
1 onion (chopped), 1 garlic, 10 stalks of rosemary, red balsamic vinegar
oil
Cornflour
Rosemary (finely chopped)
100 g butter
dark chocolate
Burning love of celery:
300 g peeled celeriac
200 g peeled baked potatoes
½ l whipping cream
50 g butter
salt and pepper
1 large onion
200 g bacon (a whole piece, not slices)
Procedure:
How to prepare a lamb fillet:
The fillets are trimmed of fat and sinews, browned over VERY high heat and doused with garlic oil, marinated for a few hours. Season with salt and pepper and finish roasting in the oven at 250 degrees for about 5 - 7 minutes, then marinate for about 10 minutes. before serving.
Sauce recipe:
Sauté onion, garlic and rosemary stalks in oil, add balsamic vinegar and cook until reduced, add stock, cook until flavour is good, smooth with Maizena, add butter until flavour and consistency is good, season with finely chopped rosemary.
Before serving, season with chocolate (you just have to be able to taste the chocolate), allow ½ dl of sauce per person.
Procedure of Burning love of celery:
The peeled celery/potatoes are cut into large chunks and cooked until tender in a little water and whipping cream, they should be covered half with liquid. When they are tender, drain the liquid and blend the celeriac/potatoes with a hand blender to a fine purée, stir in the butter and season with salt and pepper. Peel and chop the onion, fry until crisp in a little oil and season. Cut the bacon into fine cubes and fry until crisp.
Serving:
The love is served in a bowl with mash at the bottom and sprinkled with crispy onions and bacon. Slice the lamb and arrange on a hot slate plate, if desired, and garnish with a bunch of whole fresh herbs. The sauce is served in a sauce jug. Serve with a salad made from heart leaves in a dressing made from lightly whipped cream with icing sugar and lemon zest.
Ingredients
Directions
How to prepare a lamb fillet:
The fillets are trimmed of fat and sinews, browned over VERY high heat and doused with garlic oil, marinated for a few hours. Season with salt and pepper and finish roasting in the oven at 250 degrees for about 5 - 7 minutes, then marinate for about 10 minutes. before serving.
Sauce recipe:
Sauté onion, garlic and rosemary stalks in oil, add balsamic vinegar and cook until reduced, add stock, cook until flavour is good, smooth with Maizena, add butter until flavour and consistency is good, season with finely chopped rosemary.
Before serving, season with chocolate (you just have to be able to taste the chocolate), allow ½ dl of sauce per person.
Procedure of Burning love of celery:
The peeled celery/potatoes are cut into large chunks and cooked until tender in a little water and whipping cream, they should be covered half with liquid. When they are tender, drain the liquid and blend the celeriac/potatoes with a hand blender to a fine purée, stir in the butter and season with salt and pepper. Peel and chop the onion, fry until crisp in a little oil and season. Cut the bacon into fine cubes and fry until crisp.
Serving:
The love is served in a bowl with mash at the bottom and sprinkled with crispy onions and bacon. Slice the lamb and arrange on a hot slate plate, if desired, and garnish with a bunch of whole fresh herbs. The sauce is served in a sauce jug. Serve with a salad made from heart leaves in a dressing made from lightly whipped cream with icing sugar and lemon zest.
