en de it
bauernbratl-fink

Roast Bressanone meadow lamb with root vegetables and black polenta hash

Lamb with potato hash

Preparation

Cut the meat into pieces weighing about 300 g each, season with salt and pepper and fry in hot oil. Fry the onions, tomato purée and paprika briefly with the meat, douse with red wine and allow it to evaporate completely. Add the bouquet garni and pour lamb stock over the whole. Bring to the boil briefly, thicken with floured butter and simmer for about 1 hour. Add the lemon peel, thyme and root vegetables 10 minutes before the end of the cooking time. For the hash: mix all ingredients together loosely. Heat butter in a coated or cast iron pan and fry the potato mixture in it until crispy; break up and sprinkle with chives. Arrange the roast lamb on the plates with the carrots and celery and garnish with a sprig of thyme. Serve with the hash.

Beer recommendation
We recommend the variety Dunkles Lager

Wine recommendation
We recommend Schiava (Vernatsch).

Ingredients for

2 people
4 people
8 people
600 g shoulder and leg of lamb (without bone)
50 g potatoes
1 onion, cut into strips
50 g root vegetables (carrots, celery, leek), chopped small
¼ dsp paprika
½ dsp tomato purée
Bouquet garni
75 g oil
500 ml strong red wine
1 l lamb stock or meat stock
Salt and pepper
A little lemon peel, grated
Thyme
Floured butter (flour and butter kneaded together)

Potato hash
225 g South Tyrolean potatoes, cooked and sieved
75 g black polenta flour (buckwheat flour)
50 g leek, finely chopped
Butter

Other
Chives, finely chopped
Carrots, cut into strips and sautéed
Celery, cut into strips and sautéed
2 sprigs of thyme
1.2 kg shoulder and leg of lamb (without bone)
100 g potatoes
2 onions, cut into strips
100 g root vegetables (carrots, celery, leek), chopped small
½ dsp paprika
1 dsp tomato purée
Bouquet garni
150 g oil
1 l strong red wine
2 l lamb stock or meat stock
Salt and pepper
A little lemon peel, grated
Thyme
Floured butter (flour and butter kneaded together)

Potato hash
450 g South Tyrolean potatoes, cooked and sieved
150 g black polenta flour (buckwheat flour)
100 g leek, finely chopped
Butter

Other
Chives, finely chopped
Carrots, cut into strips and sautéed
Celery, cut into strips and sautéed
4 sprigs of thyme
2.4 kg shoulder and leg of lamb (without bone)
200 g potatoes
4 onions, cut into strips
200 g root vegetables (carrots, celery, leek), chopped small
1 dsp paprika
2 dsp tomato purée
Bouquet garni
300 g oil
2 l strong red wine
4 l lamb stock or meat stock
Salt and pepper
A little lemon peel, grated
Thyme
Floured butter (flour and butter kneaded together)

Potato hash
900 g South Tyrolean potatoes, cooked and sieved
300 g black polenta flour (buckwheat flour)
200 g leek, finely chopped
Butter

Other
Chives, finely chopped
Carrots, cut into strips and sautéed
Celery, cut into strips and sautéed
8 sprigs of thyme
fink
This recipe comes from
Fink family
Portici Minori 4, 39042 Bressanone