Saddle of Lamb in Mushroom Cabbage Jacket on Wild Garlic Sauce
- Saddle of Lamb, Trimmed - 300 Grams
- Ground Lamb - 100 Grams
- Slices of Toasts - 2
- Whipping Cream - 2 Tablespoons
- Egg Yolks - 2
- Salt and Pepper
- Seasonal Mushrooms - 100 Grams
- Cabbage Leaves - 8
- Pork Casings
- Wild Garlic Sauce
- Lamb Stock - 1/4 Liter
- Whipping Cream - 1/8 Liter
- Butter - 50 Grams
- Wild Garlic Leaves - 50 Grams
Soak toast in 2T whipping cream, mix in with ground lamb. Add egg yolks. Season with garlic, salt, pepper and thyme.
Sauté mushrooms and add to ground meat.
Boil cabbage leaves, remove stem and chill.
Spread pork casing net, place cabbage leaves on it, spread lamb farce on cabbage, wrap around saddle of lamb.
Roast in 180 degree C oven for 10 minutes, then let meat set for 10 minutes.
Wild garlic sauce: Boil stock using lamb trimmings. Reduce lamb stock with whipping cream. Mix butter with wild garlic leaves in food processor and chill. Mix into sauce just before serving.
Serve with red beets (preferably mini beets) - boil in salt water seasoned with caraway. Then peel and add butter. Boil wild rice in vegetable stock and add to beets.