Lamb Trio with Baumkuchen

Name: Lamb Trio with Baumkuchen
Total time: 2 h 30 min
Yield: 4
Ingredients: 500 grams Lamb shoulder (ready to cook boneless); salt; freshly ground peppers; olive oil; 1 bunch Soup vegetables; 1 onion; 2 garlic cloves; 1 Tbsp Tomato paste; 150 milliliters dry Red wine; 150 milliliters lamb stock; 1 tsp freshly chopped rosemary; 1 tsp freshly chopped thyme; 1 bay leaf; 0.5 Cinnamon stick; 2 Rack of lamb (ready for cooking, about 350 grams, approximately 12-1/2 ounces); 4 sprigs rosemary; 1 garlic clove; 1 slice tramezzino (10 x 23 cm, approximately 4 x 9 inches); 2 Tbsps butter; 4 narrow Baumkuchen slices (finished product); olive oil (extra virgin)

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Difficulty:

advanced

Difficulty

Preparation:

1 hr

Preparation

ready in 2 h. 30 min.

Ready in

Ingredients

for

servings

For the lamb shoulder: 500 grams Lamb shoulder (ready to cook boneless); salt; freshly ground peppers; olive oil; 1 bunch Soup vegetables; 1 onion; 2 garlic cloves; 1 Tbsp Tomato paste; 150 milliliters dry Red wine; 150 milliliters lamb stock; 1 tsp freshly chopped rosemary; 1 tsp freshly chopped thyme; 1 bay leaf; ½ Cinnamon stick

For the rack of lamb: 2 Rack of lamb (ready for cooking, about 350 grams, approximately 12-1/2 ounces); 4 sprigs rosemary; 1 garlic clove; 1 slice tramezzino (10 x 23 cm, approximately 4 x 9 inches); 2 Tbsps butter

For garnish: 4 narrow Baumkuchen slices (finished product); olive oil (extra virgin)

How healthy are the main ingredients?

Tomato paste rosemary rosemary thyme salt olive oil

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Preparation steps

Preheat oven to 180°C (approximately 350°F).

For the lamb shoulder: Rinse lamb shoulder and pat dry. Rub with salt and pepper and sear with oil in a hot roasting pan on all sides. Remove and set aside.

Rinse, peel and trim soup vegetables, onion and garlic and coarsely chop. Sauté in hot oil and stir in tomato paste. Heat and deglaze with half the wine. Allow to completely boil down, add remaining wine and lamb stock. Mix in herbs and spices, season with salt and pepper and place meat in pan. Simmer 1 to 1-1/4 hours soft in preheated oven. Baste with gravy throughout cooking time and add a little stock if required.

For the rack of lamb: Rinse rack of lamb, pat dry and remove loin. Season rack of lamb and loin with salt and pepper and sear in a hot pan with oil on all sides. Put rack of lamb in a hot oven for about 10 minutes.

Rinse rosemary, shake dry, chop finely with peeled garlic in a blender. Gradually add some oil drop by drop until a creamy paste is formed. Brush loin with rosemary paste and roll in Tramezzini.

Place coated loin in a hot pan with butter over medium heat until golden brown.

Remove shoulder from oven, keep warm while finishing the gravy.

Place gravy in a new pot, bring to a boil and let reduce to half. If necessary, thicken with a little cold water mixed with cornstarch. Cut lamb shoulder, rack of lamb and lamb loin into slices and serve with gravy and a sliver of layer cake on warmed plates. Drizzle with good olive oil and serve.