Lamb and Affilla Cress

• Limousin lamb's back and sweetbreads
• Salad Pea
• Affilla Cress®
• court broth
• lamb gravy
• mini paksoy
• Pertuis asparagus

For the couscous:

• ras el hanout
• 100 g of couscous
• 2 dl vegetable stock

For the bean juice:

• 1 kg of string beans
• xantana
• cayenne pepper
• salt

For the ras el hanout cream:

• 1 dl of protein
• 1 dl yoghurt
• 5 dl ras el hanout oil
• salt
• cayenne pepper
• lemon juice

For the sheep yoghurt:

• 250 g yoghurt
• 5 cl sheep's milk
• 1 lime
• White pepper

Remove the meat from the back, fry and cook as desired. Blanch the sweetbreads in the court broth and peel. Fry the sweetbreads and glaze with the lamb gravy.

Bring the stock to the boil with the ras el hanout and pour on the couscous. Let it soak for 10 minutes and stir with a fork.

Briefly blanch the beans, centrifuge, season and bind with the xantana. Mix all ingredients for the cream and emulsify.

Dilute the yoghurt with the milk, grate the lime zest and season to taste. Light the paksoy, blanch and stew the asparagus and playfully dress everything on the plate.

Garnish with the Affilla Cress® and the Salad Pea.

***

Restaurant Gut Lärchenhof

Hahnenstraße 1, Pulheim, Duitsland
T 0049/2238 9231016
www.restaurant-gutlaerchenhof.de

Recipe: Torben Schuster:
Source: Culinaire Saisonnier 93 - Summer 2019