Summary

Ingredients

• 2 red pepper (s)
• salt
• sugar
• 1 tablespoon butter
• 1 clove garlic
• 200 ml poultry stock
• 50 ml cream
• Paprika powder, smoked
• Milk, something
• 0.5 ½ lamb back
• sea-salt
• sugar
• 1 clove garlic
• 1 sprig rosemary
• 1 sprig thyme
• Vegetable oil
• Black pepper from the mill

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Instructions

1. Cut out the core of the peppers, cut away all seeds and seed walls. Cut the peppers into medium-sized cubes. Salt and add sugar and leave to stand in a saucepan covered for about 10 minutes.
2. Press on a clove of garlic and add to the pepper with the butter. Cook over low heat with the lid closed. Pour in the stock and cook the vegetables until soft. Remove the garlic and puree everything very finely.
3. Pass the soup through a sieve and add the cream. Season to taste with smoked paprika powder, salt and sugar.
4. Trim the saddle of lamb cleanly and season with salt and sugar. Heat the oil, add the rosemary, thyme and the pressed garlic clove. Fry in the flavored oil on all sides and place on a rack in the oven at 120 degrees. Cook until pink for 20-30 minutes, depending on the size of the meat.
5. Heat some milk and froth up.
6. Serving:
7. Put the soup in a glass and cover with the milk foam.
8. Cut the meat into slices and skewer. Season with salt and pepper.