with wild garlic, morels, asparagus , carrots & new potatoes (for 4 persons)
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| 4 pieces 4 pieces |
loin of milk-lamb fillet à 120 g milk-lamb fillet olive oil salt & pepper |
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Season the meat and brown in olive oil. Then slow-cook on a grid in the oven for around 1 hour at 80°C. |
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| 1 dl | light lamb jus | |
| 1 dl | Sauvignon blanc | |
| 20 g | butter | |
| salt & pepper |
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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 |
| 10 g | butter |
| 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 |
| 10 g | butter |
| 2 dsp | bouillon |
| salt |
Warm carrots and asparagus, season and glaze in butter and bouillon
| 12 | new potatoes, washed |
| 100 g | sea salt |
| 3 dl | water |
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.
To serve:
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”!