Bavarian Television Presents: Wolfgang Link’s Saddle of Lamb Recipe
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Munich, Germany – Bavarian cuisine takes centre stage with a new recipe showcased on BR television’s “We in Bavaria” programme. Chef Wolfgang Link shares his elegant dish: a saddle of lamb with celery puree, honey-rosemary carrots, and a vibrant apple-pomegranate jus. The recipe, recently featured on the program, offers a sophisticated take on regional flavors, perfect for a special occasion.
“We in Bavaria” aims to highlight the rich culinary traditions of the region, and Link’s recipe exemplifies this commitment.The dish balances hearty Bavarian ingredients with refined techniques, appealing to both experienced cooks and those seeking to elevate their home dining. The full recipe, including ingredient lists and preparation instructions, is now available to the public.
Saddle of Lamb with Herb and Nut Coating
Ingredients:
* 500 g saddle of lamb
* 50 g hazelnuts or walnuts, roughly chopped
* 50 g breadcrumbs, preferably from farmer’s bread
* 1 garlic clove, peeled, finely chopped
* 60 g soft butter
* 1 egg yolk
* 2 tbsp fresh parsley
* 1 El thymian, frying hidden
* Salt, pepper
Preparation:
To make the herb and nut coating, mix the hazelnuts, breadcrumbs, garlic, butter, egg yolk, parsley and thyme. Spread the mixture onto the saddle of lamb.Cook in the oven at 160 degrees for approx. 8-10 minutes until pink. Then let it rest for 5 minutes.
Celery Puree
Ingredients:
* 400 g celeriac, peeled, diced
* 200 g floury potatoes, peeled and diced
* 40 g Butter
* 100 ml milk
* Salt, nutmeg
Preparation:
To make the puree, cook the celery and potatoes in salted water until soft. Drain the water and puree everything finely with the butter and milk. Season with salt and nutmeg.
Honey Rosemary Carrots
Ingredients:
* 400 g small bunch carrots, peeled
* 1 EL Honig (Honey)
* 1 tbsp rapeseed oil
* 1 sprig of rosemary
* Salt, pepper
Preparation:
For the honey-rosemary carrots, cook the carrots in salted water until al dente. Then drain and sauté in rapeseed oil. Add honey and rosemary and glaze. Season with salt and pepper.
apple and pomegranate Jus (non-alcoholic)
Ingredients:
* 200 ml clear apple juice
* 100 g pomegranate seeds
* 200 ml vegetable stock
* 1 shallot, peeled, diced
* 1 tbsp cranberries from the jar
* 1 teaspoon starch, mixed in a little cold water
* Salt, pepper
Preparation:
For the apple-pomegranate jus, sauté the shallot in a little oil until translucent. Pour in apple juice and vegetable stock and reduce by half. Stir in the pomegranate seeds and cranberries and bind lightly with starch.Season with salt and pepper.
To Arrange: Arrange the rack of lamb in a herb and nut coating with celery puree on plates. Arrange honey-rosemary carrots and drizzle everything with apple-pomegranate jus.
Wolfgang Link wishes you bon appetite!
