Saddle of Young Lamb with Zucchini and Paprika Polenta




Rating: 3.76 / 5.00 (74 Votes)


Total time: 1 hour

Servings: 4.0 (servings)

Ingredients:







For the sauce:








For the herb crust:








For the paprika polenta:











Instructions:

For the paprika polenta, bring chicken stock and milk to a boil, pour in polenta and cook well.

The polenta should be nice and mushy.

Add the remaining ingredients and season to taste, stirring constantly.

Pour into a small mold (about 2 cm high), cover with foil and refrigerate for 1 hour.

Season the lamb loin fillets, sear them hot with the garlic cloves and place them on a grid with a bottom tray.

Roast in oven at 180 °C (convection oven) for about 6 minutes.

Remove from oven and let rest for 10 minutes – covered with aluminum foil.

In the meantime, prepare the herb crust. For this, beat butter until fluffy, mix in yolks, mustard and salt.

Mix in the herbs, Parmesan and Mie de Pain, form into a roll, wrap carefully in cling film and refrigerate.

For the sauce, boil down the martini with the sautéed garlic cloves until almost completely reduced, add lamb stock and reduce to about 150 ml.

Season to taste, keep warm and thicken with cornstarch if necessary.

Cover the back fillets with thin slices of the herb crust and press down well.

Bake in the oven (top heat) at 230 °C until golden brown, let rest for 5 minutes and then cut open.

Cut polenta into cubes (approx. 4 x 4 cm edge length), lightly flour and fry in olive oil until tender.

Clean the zucchini flowers and separate them from the zucchini.

Now cut zucchini into pleasing pieces and glaze in butter with salt and a little chicken stock. Glaze the flowers only briefly.

Polenta, zucchini and flowers together.

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