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ROASTED LAMB WITH WILD GARLIC RISOTTO

Rare-roasted saddle of lamb with a tomato crust on a bed of wild garlic risotto, green asparagus and morels

Lamb is a classic when it comes to traditional Easter favourites. But which herbs are best for this meat and what about the cooking time? And what side dishes complete the meal? Chef Jürgen Willing from the Bellevue Parkhotel & Spa has delved into his cookery book and come up with something very special. On the adelboden.ch website, he reveals how a tomato crust and wild garlic risotto give pink lamb a truly a festive character.

Serves 4

Tomato Crust

1 tablespoon Meaux mustard
100 g white bread, freshly grated and without crusts
60 g tomatoes, dried and in olive oil
½ tsp parsley
½ tsp thyme
½ tsp rosemary
50g butter
1 tablespoon olive oil

Mix together all ingredients together except the mustard and season to taste. Leave to stand for 1 hour. Coat the saddle of lamb with the mustard and then cover evenly with the tomato mixture. Grill at a high temperature (e.g. beneath a salamander) until the crust is golden brown.

Lamb Entrecote

4 lamb entrecote approx. 120 g each
Freshly milled pepper
1 tablespoon clarified butter
1 garlic clove, crushed
1 sprig of thyme
1 sprig of rosemary

Season the meat and fry all the exposed surfaces in clarified butter to seal Bake in the oven at 180 °C for approx. 8 minutes, basting from time to time with the cooking juices. Two minutes before the end of the cooking time, add the herbs and keep warm at 50 °C.

Wild Garlic Risotto

20g butter
1 shallot
200 g risotto rice
300 ml. white wine
400 ml. chicken stock
2 handfuls of wild garlic leaves, in strips with stalks removed
Salt and pepper
50g cold butter
Parmesan cheese

Finely chop the shallot and fry in the butter. Add the dry rice and stir together for a minute before adding the white wine and bringing to the boil. Add the chicken stock step by step and cook on a gentle heat for approx. 15 minutes. Then add the parmesan cheese and butter to bind the risotto. The risotto should be "al dente" and very creamy.

Morels

200 g fresh morels
1 tablespoon of chopped shallots
10g butter
Calvados

Wash the morels, remove the lower part of the stem and then fry in butter. Add the shallots, salt and pepper and de-glaze the pan with the Calvados.

Green Asparagus

400 g green asparagus
1 pinch of sugar
½ lemon
Salt
20g butter

Peel the asparagus and place in a saucepan with the water, sugar, salt and lemon. Cook for approx. 8 minutes and drain on a tea towel. Cut into 4cm pieces and garnish with butter.