Recipes

Lamb strudel:

100 g sliced Black Forest ham

1 saddle of lamb (approx. 2.5-3 kg)

100 g lamb farce or sausage meat from the butcher

100 g blanched spinach

salt, pepper

a little melted butter

4 pieces of strudel pastry

lamb sauce:

lamb bones

2 l veal stock

100 g onion

100 g celery stalks

100 g echalots

2-3 tbsp tomato purée

100 g peeled tomatoes

sea salt

peppercorns

thyme

garlic

rosemary

Juniper berries

bay leaves

2 white onions

white wine

100 g cooked beans

Lamb strudel: Remove the saddle of lamb, season with salt and pepper and fry briefly in olive oil. Season the spinach with salt and pepper and mix with the lamb farce. Spread the spinach mixture evenly over the Black Forest ham. Place the saddle of lamb on top and roll up. Now wrap the saddle of lamb in the strudel dough, brush with melted butter and bake at 180°C for approx. 15-17 minutes.

Lamb sauce: Brown the lamb bones evenly at 200°C in the oven. Add the vegetables and roast until golden brown. Add the spices and fry lightly. Tomatize with the tomato purée and peeled tomatoes.
Add the veal stock and simmer for 2-3 hours. Strain and reduce by 1/3. Season to taste if necessary. Cut the white onion into 1 cm thick slices. Season with salt and pepper. Pour in the white wine and simmer in the oven at 200° for approx. 20 mins.

Serve with cooked beans.

Recipe by Herbert Wieser, Restaurant Erbprinz, Ettlingen
Photo: Schutzverband der Schwarzwälder Schinkenhersteller