Pink Pesto Lamb in Strudel Batter with Port Wine Jus, Rosemary Potatoes and Broccoli

Summary

Ingredients

• 4 potato (s) (new potatoes), cleaned
• 0.5 teaspoon ½ mustard
• 1 clove (s) garlic, pressed
• 1 sprig rosemary
• salt and pepper
• 2 teaspoons lemon juice, freshly squeezed
• 2 tablespoon olive oil
• 1 bunch parsley
• some walnuts
• 1 clove (s) garlic, finely chopped
• salt and pepper
• some olive oil
• 250 g lamb (saddle lamb), loosened
• some butter (fried butter)
• salt and pepper
• 2 strudel sheets (37 x 39 cm each)
• 30 g butter, melted, cooled
• 1 clove (s) garlic, chopped
• 0.5 ½ shallot (s), chopped
• 0.5 dl ½ port wine
• 1 dl lamb stock
• salt and pepper
• 25 g butter, cold, cut into pieces
• 250 g broccoli
• Salt water
• Water (ice water)
• some butter
• salt and pepper

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Instructions

1. For the rosemary potatoes, cook the new potatoes in a pressure cooker with a sieve insert. Meanwhile, mix the mustard with the garlic in a bowl, pluck the rosemary needles from the branch, roughly chop and add, season with salt and pepper.
2. First stir in the lemon juice, then the olive oil. Halve the still very warm potatoes and mix with the marinade, cover and set aside.
3. Cut the broccoli into small florets and blanch for 1 - 2 minutes in boiling salted water. Briefly chill in the ice water and then set aside.
4. For the parsley pesto, wash the parsley briefly and pat dry. Roast the walnuts in a pan without fat, allow to cool and roughly chop in the cutter. Add the parsley and garlic and cut until the desired consistency. Season with salt and pepper and add enough olive oil until the pesto is creamy.
5. Halve the saddle of lamb, fry both pieces in an uncoated frying pan in a little clarified butter on both sides for 30 seconds, remove, season with salt and pepper and leave to cool on a plate. Sauté the garlic and shallot in the roast (add a little more fat if necessary), deglaze with port wine and stock and reduce by half.
6. Spread the pesto on the surface of the cooled lamb, brush one sheet of strudel pastry with butter, place the other on top and cut in half once across, brushing the edges with melted butter as well.
7. Incidentally, let a coated frying pan get hot and fry the potatoes together with the marinade, turning occasionally (the total roasting time is 20-25 minutes).
8. In the meantime, place the two pieces of lamb on the lower strudel dough halves, wrap the dough two or three times, cut off the excess dough, fold the sides down and place on a covered baking sheet. Brush the surface with butter.
9. Bake in the lower half of the oven preheated to 200 ° C for about 10 minutes. Switch off the oven and open it, leave to rest for another 5 minutes.
10. Meanwhile, thicken the jus with cold butter and season with salt and pepper. Pan the broccoli in a little hot butter and season. Arrange the potatoes and broccoli on two plates. Carefully cut open the lamb parcels after they have rested, place them on the plate as well, nap with the jus and serve.
11. Tips: Depending on the season, replace the broccoli with ratatouille or bacon beans. Prepare the potatoes with thyme instead of rosemary.

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