- 700 grams Rutabaga
- 500 grams trimmed Rack of lamb
- 2 tablespoons Vegetable oil
- freshly ground pepper
- 3 tablespoons fresh Thyme leaves
- 250 milliliters Vegetable broth
- 150 grams Creme fraiche cheese
- 50 grams Emmentaler cheese (or Swiss cheese)
- 1 White roll
- 30 grams Butter
Peel the turnips and cut into find strips. Cube the lamb. Heat oil in a large, non-stick pan. Fry the lamb on all sides and season with salt, pepper and 1 tablespoon of thyme leaves. Remove the meat from the pan and place into a greased baking dish. Add the turnips to the pan and fry them. Pour in the broth, cover and cook about 10 minutes. Remove the pan from the heat.
Stir in the crème fraîche and season with salt and pepper. Stir in the Emmentaler (or Swiss) and half the remaining thyme. Distribute the vegetables over the meat. Cut the bread into small cubes and sprinkle onto the vegetables. Cover with butter flakes. Cook in a preheated oven at 200°C (approximately 400°F) for about 15 minutes. Serve garnished with the remaining thyme.