Main dish
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Roast saddle of lamb with traditional vegetables, young potatoes and crisps of Jerusalem artichoke, finished with a lamb jus and cream of Omer

Ingredients

  • 2 parsnips
  • 1 butternut squash
  • 200 g young green beans
  • 1 shallot
  • 1 kg red baby potatoes
  • 250 g oyster mushrooms
  • jar of lamb fond
  • 3 dl cream
  • 50 g bacon
  • 15 cl Omer
  • 125 g Emmental cheese, grated
  • 1 kg saddle of lamb
  • 1 clove of garlic
  • fresh thyme
  • rosemary
  • pepper and salt
  • a brown roux
  • butter
  • crisps of Jerusalem artichoke

Preparation

Preliminary

Preparation

Peel one of the parsnips and the butternut squash. Cut into strips of around 4 cm in length and 1.5cm in width. Top and tail the green beans. Finely chop the shallot. Bring the baby potatoes to the boil in
cold water, cook until done, drain and halve. Also boil the butternut, parsnip and green beans and refresh by pouring over cold running water. Cut the oyster mushrooms into strips.
Peel the second parsnip, take 250 g and dice fi nely. Bring the cream to the boil together with the bacon, the parsnip and the beer and simmer until the parsnip is tender. Mash all of the ingredients, add the Emmentaler and place in the fridge. When the mixture has cooled down, blend into a cream and transfer to a piping bag.
Fry the saddle of lamb in a frying pan and transfer to a fire-proof dish. Pre-heat the oven to 180 °C.

Finishing touch

Pour the fond of lamb into the casserole used to fry the lamb. Add a clove of garlic and fresh thyme and rosemary. Simmer the gravy for a while, then season with pepper and salt and use a brown roux to thicken. Then fry the vegetables, together with the baby potatoes and the shallot, using butter. Roast the lamb in a pre-heated oven at 180 °C for approx. six
minutes. Re-heat the sauce and plate up.

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