with wild garlic, morels, asparagus , carrots & new potatoes (for 4 persons)
|loin of milk-lamb fillet à 120 g
salt & pepper
Season the meat and brown in olive oil. Then slow-cook on a grid in the oven for around 1 hour at 80°C.
|1 dl||light lamb jus|
|1 dl||Sauvignon blanc|
|salt & pepper
Reduce light lamb jus and wine to required thickness. Add cold butter, stirring constantly to work in. Season.
|6 leaves||of fresh wild garlic|
Cut the wild garlic leaves into thin strips. Just before serving, toss the milk-lamb fillets in the wild-garlic strips so that the filets are ‘green’.
Lay the fillets on the loin of lamb fillets. Add the remaining wild garlic to the lamb jus.
|10 g||chopped shallots|
|a little garlic|
|60 g||small, fresh morels|
|1 dsp||chicken stock|
|salt & pepper|
Prepare and wash morels, soak under running water for around 15 minutes. Sauté shallots and garlic in butter, add morels, season, add bouillon and cook slowly until soft.
|4 pieces||small, soft-blanched carrot|
|4 pieces||cooked green asparagus|
Warm carrots and asparagus, season and glaze in butter and bouillon
|12||new potatoes, washed|
|100 g||sea salt|
Put new potatoes, salt and cold water into a saucepan and boil until cooked. Drain off water, place potatoes on a tray and dry in oven.
Arrange vegetables and potatoes on a plate. Pour a little wild-garlic jus on the middle of the plate, place the meat on the jus and serve. Enjoy your meal! Or as we say in Switzerland “En Guete”!