Rack of lamb in herb crust.

Lamb SV 59° C 7hr., with butter sautéed carrots and a regional classic: pretzel dumplings. Sauce from a 5hr stock reduction, base vegetables and lamb carcass.

Find more posts tagged with

What’s for Dinner

Comments

mike.minasian

The rack looks epic!

Manfred_18311

It tasted likewise

Jack_Mayer_85396

Looks fantastic! How did you do the pretzel dumplings? They look amazing!

Manfred_18311

Two pretzels ( 4 dumplings) depending on size of pretzel

70ml Milk

1 egg

Marjoram a/n

Fresh Parsley a/n

Salt Pepper a/n

Cut the pretzels in small dices, blend milk egg herbs and spices until you have a wet but stiff consistency. You may add breadcrumbs if the dough is too soft. Form dumplings and keep them in hot water (no boiling) for 15 min. It’s a rather simple and easy recipe. Bun dumplings (Semmelknödel) are mande the same way and is another dish you see often on a traditional Bavarian restaurant menu.

Goes best with a dark red wine/ beer sauce, often served with venison or lamb.

Jack_Mayer_85396

Thank you sir!