Lamb Trio with Baumkuchen

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Lamb Trio with Baumkuchen
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Health Score:
7,6 / 10
1 hr
ready in 2 h. 30 min.
Ready in


For the lamb shoulder
500 grams Lamb shoulder (ready to cook boneless)
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 pasterosemaryrosemarythymesaltolive oil

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.