Rack of Lamb with Blunzen Lasagna and Braised Tomatoes

For saddle of lamb with blunzen lasagna, first prepare the saddle of lamb. Season the saddle of lamb with salt and pepper and brush with hemp oil. Then sear hot on all sides and add the thyme sprigs and juniper berries.

Then finish roasting in the oven at 180 °C for about 12 min.

Remove the meat from the pan and let it rest for about 10 minutes.

Pour the brown veal stock over the remaining gravy. Peel the potatoes, cut into large cubes and boil in plenty of salted water.

Bring the milk and butter to the boil and season with the spices. Strain the cooked potatoes through a fine sieve into the milk.

Coarsely chop the wild garlic, add to a little milk, blend with a hand blender and pour through a fine sieve into the mashed potatoes. Mix again and season to taste.

Just before serving, cut the Blunze into 5 mm thick slices and cut out to about 40 mm in diameter.

Then flour the Blunzen wheels on both sides and fry them briefly until hot.

Dab the wheels on kitchen paper, then place the first wheel on the plate, put a spoonful of wild garlic puree on top, then another Blunzen wheel on top and continue until the desired size is reached.

Put the cocktail tomatoes with the panicle in an ovenproof dish, season with salt and pepper, drizzle with hemp oil and add the garlic cloves.

Put the whole thing in the oven at 150 °C for about 20 min. until the tomatoes are nice and soft.

Preparation Tip:

This recipe was provided by: Emanuel Pecenywww.loisiumhotel.atNähere info about hemp oil can be found at: www.die-feinsten-essenzen.com

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