Spicy roasted lamb saddle with goat cheese stuffed shallots, wild garlic foam and lamb gravy

A great main course for spring. Here the finest spring lamb comes into its own in a spicy dish with lovely stuffed onions, a fluffy wild garlic foam and a delicious lamb gravy. To get the fluff into the wild garlic foam you need a siphon, but if you don’t have access to one, you can whip it up either in a mixer on high power or with a balloon whisk just before serving.

Lamb saddle

• 1,5 kg Lamb saddle
• 3 Cloves of Garlic
• 3 sprigs of Rosemary
• 3 sprigs of Thyme
• Za’atar
  (4 tbsp sunflower seeds, 2 tbsp black sesame seeds,
  2 tbsp Oregano, 2 tbsp Sumac, 2 tbsp Ras-el-Hanout,
  1 tbsp Cumin)

Salt the saddle of lamb. Place it fat side down in a cold frying pan with a little oil and fry over medium heat until the surface becomes crispy.
Turn the lamb over and add the Rosemary, Thyme and Garlic. Remove the lamb from the pan and rub the meat with Za’atar. Bake in the oven at 120°C until an internal temperature of 56°C is reached. Take the lamb out, let it rest.

Baked banana shallots

• 5 large Banana shallots
• 200 g Goat cheese
• 100 g of Cream
• 10 g Olive oil
• 1 Lemon (zest and juice)
• 5 g Salt
• 20 g Wild garlic
• 60 g Sun-dried tomatoes
• Black pepper

Bake whole onions in their skins in the oven at 150°C for about 45 minutes until soft. Finely chop the wild garlic and sun-dried tomatoes. Mix the goat cheese, yogurt, olive oil, lemon juice and lemon zest in a blender. Stir in the chopped wild garlic and sun-dried tomatoes. Prepare a piping bag with the mixture. Cut up the baked onions and separate them into layers, saving the small layers for the lamb gravy. Fill the larger onion layers with the goat cheese cream and roll them up. Use a gas burner to give the surface a slightly burnt effect and then brush with spiced butter.

Lamb gravy

• 2 Banana shallots
• 5 cloves of Garlic
• 3 sprigs of Thyme
• 3 Sprigs of Rosemary
• 2 tbsp Black pepper
• 60 g Cognac
• 400 g White wine
• 700 g Lamb stock
• 200 g Port wine

Finely chop the shallots and garlic.
In a pan with rapeseed oil, fry the shallots, garlic, black peppercorns, rosemary and thyme until golden.
Add the cognac and let it flambé. Pour in the white wine and let it reduce by half. Then add the lamb stock and reduce further to a thick consistency. Mix in the leftover onions from the baked shallots, port wine and a pinch of Za’atar. Bring the sauce to a simmer and strain it just before serving. Adjust the flavor with salt, pepper and a dash of vinegar.

Spice crumbs

• 75 g Butter
• 100 g Wheat flour
• 30 g Cane sugar
• 5 g Sumac
• 5 g Ras el Hanout
• 4 g Salt

Mix the ingredients to a dough-like consistency and spread out on a silicone mat. Cover with another silicone mat on top and roll out the batter thinly. Then carefully remove the top mat. Bake in the oven at 175°C for 20 minutes. Let the cake cool and then crush it into crumbs.

Spiced butter

• 100 g Butter
• 2 Sprigs of Thyme
• 2 Sprigs of Rosemary
• 15 g Harissa
• 2 Cloves of Garlic

Melt the butter over low heat with the crushed garlic, thyme, rosemary and harissa. Let it simmer gently for at least an hour.

Wild garlic foam

• 300 g Butter
• 25 g Chervil
• 30 g Wild garlic
• 2 Eggs
• 100 g Yoghurt
• 20 g Lemon juice
• 5 g Salt
• 1 g Xanthan gum

Clarify the butter and mix it with the herbs in a blender. In another blender, combine the eggs, yogurt, lemon juice and xanthan gum. Then gently pour the clarified wild garlic butter in a thin stream into the egg and yogurt mixture, mixing constantly. Transfer the batter to a siphon, load with two cartridges and keep warm in a water bath.

Green asparagus

• 12 pcs Green asparagus

Peel the asparagus according to the given instructions. Then blanch the asparagus in salted water for about 30 seconds to a minute. After blanching, place the asparagus on a plate covered with a towel.

Garnish

• Serapta cabbage (can be swapped for rucola)