Lamb roulade with celery cream and spinach leaves
Ingredients for 4 people
2 lamb breasts
1 lamb neck
2 red bell peppers
2 yellow bell peppers
1 green courgette
4 tbsp. coarse mustard
2 tbsp. Riebel corn semolina
40 g butter
400 g celeriac
100 ml water
10 g butter
200 g leaf spinach
Carefully clean the lamb breast and neck. Keep cool
Quarter the peppers, remove the seeds, place on a baking tray with the skin side up, then grill on a high heat so that the skin turns black. Remove from the oven and cover with a damp cloth.
After about 5 minutes, remove the skin cleanly from the bell peppers.
Slice the courgettes at the front and back and cut them lengthwise into approx. 4 mm long slices.
Overlap the lamb breast pieces on a cutting board, spread on mustard and cover the entire breast with Riebel corn semolina.
Alternate bell pepper and courgettes slices on the breast. Next, add the the lamb neck pieces on the lower quarter of the breast.
Tightly roll the entire mass in aluminium foil.
Heat the oven to 150 degrees Celsius (top and bottom heat) and braise the roulade for approx. 3-4 hours depending on the thickness (do not add any liquid!)
Peel the celery and cut into small cubes.
Melt the butter in a saucepan and add the celery.
Start to sauté everything (without browning).
Add water and simmer covered at low temperature until soft.
When the celery is soft, puree it finely in a blender and season to taste.
Brown the butter in a pot, add the spinach, season, let it reduce, and serve everything together.
Recipe: Fuxbau Restaurant, Stuben am Arlberg
Local producer: Montafon stone sheep from MOMÄH