Recipe of the month
This delicious recipe was given to us by Stefan Pramstrahler from the Romantik Hotel Turm ins Völs am Schlern, South Tyrol. His cuisine is characterised by down-to-earthness, high quality consciousness and great joy in experiments. We would like to thank the chef for the recipe and wish you good luck with the cooking.
Lamb loin caged in potatoes with herbs
Ingredients for 4 people:
800 g lamb loin cut to chops (approx. 3-4 chops per person)
Salt
Pepper
Olive oil
Herbs: laurel, sage, thyme
1 garlic (not peeled)
1 red pepper
1 courgette
12 cherry tomatoes
A few potatoes for the potato cage
Oil for deep-frying
Purple crisps for decoration
Preparation:
Cut the pepper into diamonds, the tomatoes in halves and the courgette in slices of 1/2 cm. Salt and pepper the chops and roast them gently with the garlic, the vegetables and the herbs in olive oil.
Peel the potatoes and cut them into thin long potato threads with the help of a mandolin slicer, wind them around a bottle and deep-fry them in hot oil.
Fill the chops and the vegetables into the potato cage and use purple crisps as decoration.