Roasted Saddle of Suckling Lamb

Roasted saddle of suckling lamb – preparation about 45 min.

1. preheat oven to 180 °C. Halve the shallots. Season lamb fillets with salt and pepper.

In a large roasting pan with heat-resistant handles, heat oil and sear fillets on both sides (skin side first). Add thyme, shallots, garlic and rosemary and sauté briefly.

3. put the roasting pan into the oven (lower rack) and roast the meat for about 20 minutes, after half of the cooking time turn it to the other side and add the tomatoes.

Remove the meat from the roasting pan and keep warm with the lid closed. Pour roasting residue with gravy and make 1 minute. Pour juices through a sieve, bring to a boil and thicken by stirring in butter. Cut lamb fillets into slices and serve with sauce and additions.

Parsley soup – preparation approx. 35 min 1. pluck the parsley leaves. Peel and dice the onion, sauté in butter, remove from heat and cool.

2. boil parsley in salted water for about 20 seconds, lift out and quench. Squeeze parsley well, mix with onions and grind finely. Heat the puree with the cream and season with salt and pepper.

Baked potato noodles – preparation 50 min 1. peel potatoes, strain, knead with yolks, salt, butter and flour to a dough.

2. form dough into a roll, cut small pieces into small pieces and make

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