Juniper salted lamb culotte
– Pickled mushrooms – cabbage salad with sea buckthorn
Cabbage salad Approximately 400 g of fine chopped cabbage – eg. cabbage + savoy cabbage ½ teaspoon salt + ½ teaspoon sugar A handful of toasted hazelnuts, lightly crushed
Pickled mushrooms 1½ dl neutral oil – eg. grapeseed oil, 1 sprig rosemary, ½ cracked garlic clove and 200 g. mixed mushrooms
The lamb 2 small lamb culottes, 2/3 tablespoon salt, 1 teaspoon sugar, 1 teaspoon ground juniper and a little ground pepper
Dressing 1 tablespoon Dijon mustard, 1 teaspoon honey, 1 tablespoon buckthorn, 1 tablespoon apple vinegar , The cooled oil from the drained mushrooms. 2 tablespoons chopped rosemary
The day before Put salt, sugar + encountered juniper + pepper and rub into culottes.
Day of preparing
Cabbage salad Rub salt and sugar into the chopped cabbage and let it soak at least 1 hour.
Marinated & grilled mushrooms Heat the oil with garlic and rosemary in a saucepan until the rosemary begins to sizzle. Add the mushrooms and let them simmer in the oil for about 10 min. Drain the oil from the mushrooms and let it cool. Put the pickled mushrooms on skewers and grill them directly on coals.
The meat Brush the meat with a little oil and grill directly on coals. Move the meat to indirect heat and finish under the lid – about 15-25 min. – Optimally at approximately 150 C. The meat should rest 10 minutes before cutting.
Dressing Whisk the mustard, honey, sea buckthorn and vinegar together in a small bowl. Beat Now gradually the cooled mushrooms oil into the mustard base. Mix the rosemary in the dressing. Mix the cabbage with the dressing.
When serving Put the mushrooms in the salad and serve with the meat.