Today we want to share with you a recipe for one of our favourite Easter dishes. It is both easy and effective and it is sure to make your Easter feasting even better. Enjoy your meal and happy Easter!
Milky lamb with potatoes, sourdough and garlic
Saddle of lamb 300g
Bella Rosa potatoes 400g
Sour cream 200ml
Rye sourdough 20ml
Horseradish root 5g
Rapeseed oil 100ml
Wild garlic 50g
Wild spring herbs:
dandelion, stitchwort, wild garlic, sorrel
Fry the lamb on melted butter on each side for five minutes, take it out of the pan, cover with aluminium foil and set aside in warm place for ten minutes. Mix flour, salt and water and knead the dough. Wrap tightly each potatoe in the dough. Bake them in 180°C for one hour. Take out the potatoes and cut them in thick slices. Blend rapeseed oil with garlic on highest speed for about a minute, take it through a fine sieve. Put the cream in a pan and heat it up a bit over low heat, add salt, horseradish and rye sourdough.
Cut the lamb in even slices and put them on the plate with baked potatoes. Add three tablespoons of the cream sauce. Decorate the dish with wild herbs and sprinkle with rapeseed oil blended with garlic.