Recipe-Tip

Roast lamb „farmer style“ with fresh butter-spaetzle

• For best quality take a nice piece leg of lamb. Salt it, rub with fresh herbs like rosemary, thyme, pepper and garlic, roast it in a hot pan.
• Cut big pieces of carrotts, celery and onions - put in pan, roast smoothly. Take now one teaspoon of tomato puree and fill up with a strong bouillon, so that your meat is covered.
• Put the lamb at 190°C, for 2 hours in the oven.
• When it´s done strain the sauce with the whole vegetables through a big strainer. Use Maizena for the sauce. As sauce addition cut carrotts, celery, potatoes and zucchini jardiniére. Cook it al dente before giving it to your creamy sauce.
• For the butter spaetzle stir 4 eggs with a hint of olive oil and 50ml water. 250g flour in a bowl, salt it, and stir it as well with the eggs. Grind, with use of a spaetzle-planer, the dough in cooked, salted water.
• Let it cook up shortly, strain the spaetzle. It´s important to let flow cold water over your spaetzle immediately, that they won´t stick together.
• Just before serving once again sweat and heat them up in a pan with a piece of butter.
• For garnish and a lovely taste I recommend fresh cutten chives.