Summary

Ingredients

• 2 lamb squares
• 100 g mushrooms (autumn trumpet parsley), dried
• 1 kg bones, from the lamb
• 150 g celeriac
• 150 g carrot (s)
• 3 onion (s)
• 270 ml lamb stock, homemade
• 100 g butter
• 1 tablespoon tomato puree
• 0.63 liters red wine
• liter ⅛ port wine
• 1 teaspoon cornstarch, if necessary
• 1 pinch (s) salt and pepper
• 1 liter chicken broth
• 250 g corn rits
• 75 g almond sticks
• 200 g tomato (s), chopped
• 3 tablespoon raisins, green
• some olive oil
• 2 zucchini
• some thyme
• some rosemary

Print Recipe Pin Recipe

Instructions

1. polenta
2. Roast the almonds in a pan without fat. Peel and core the tomatoes and cut into eighths. Peel and dice the onion. Bring the stock to the boil, pour in the corn grits, bring to the boil and cover and let stand over low heat for approx. 50 minutes. .
3. Roast the onions in the butter, add the almonds and raisins, at the very end toss the tomatoes briefly and add everything to the polenta. Season to taste with salt and pepper.
4. Pour into an approx. 2 cm high bowl (deep baking sheet is well suited), smooth it out and let it dry for approx. 1 hour and let it set.
5. Cut out pieces as desired (squares, rectangles, rhombuses) or cut out with a ring of taler and fry in good oil or butter over low heat.
6. Zucchini vegetables
7. Wash two courgettes and peel off the skin with meat approx. ½ to 1 cm. Only the peeled off is used.
8. Cut into small cubes and cook in the pan over low heat for approx. 5-7 minutes until al dente. Add a little chopped thyme and sprigs of rosemary. Salt and pepper and finally toss in a small piece (20-30 g) of butter.
9. Lamb sauce
10. Chop the bones, peel and roughly chop the onions, as well as the celery and carrots.
11. Roast the bones, add the root vegetables, roast, add the tomato puree and roast briefly. Deglaze with ½ l red wine and let the red wine boil down completely. Deglaze with broth and place in a saucepan. Let simmer for 2-3 hours over a very low flame.
12. Sieving. Reduce 1/8 l red wine and 1/8 l red port wine to 1/3. Pour into the sauce and season with salt and pepper. Possibly bind something with starch. Finally, add 50 g of cold butter.
13. Rack of Lamb
14. Powder the autumn trumpet pieces in the moulinette.
15. Parry and salt the rack of lamb. The salt draws moisture. Now bread the meat pieces with the autumn trumpet powder.
16. Sear and cook in the oven at 200 degrees for about 7 - 8 minutes. Then let it rest in the oven for 20-30 minutes at 70 degrees.