Mountain lamb shoulder in pine root vegetables with mashed potatoes, celery-zucchini vegetables and ginger sauce
Recipe by Klaus Wechselberger (Restaurant Gachenblick)
Ingredients:
1 kg lamb shoulder
1 kg lamb bones
Process
Rub the lamb shoulder with butter, salt, pepper and garlic. Briefly sauté thyme sprigs and root vegetables in a pan. Put the lamb and vegetables on a tray and bake in a preheated oven for 90 min at 110°C.
Ginger sauce
Ingredients:
3 onion
3 cloves of garlic
2 thumb-sized
ginger pieces
2 L brown jus
Process:
Coarsely chop the onion, garlic and ginger, fry hot in olive oil and add the thyme. Deglaze with brown stock and reduce by half. Then strain through a sieve, assemble and season to taste.
Mashed potato towers
Ingredients:
500 g potato
1/8 L milk
100g butter
Salt, pepper, nutmeg
Potato base (Rösti)
500g potato 3 egg yolks and handy flour
Process:
Rub the potato, season with salt, pepper and nutmeg. Bind with yolk and flour, form into rösti and fry in a pan. Prepare a mash from 500 g of potato. Squirt the mashed potato with a star-shaped nozzle onto the Rösti and bake at 180°C.