Bein des Lamms in der würzigen Suppe mit Frischgemüse und Kartoffeln
(Leg of Lamb in Spicy Broth with Fresh Vegetables and Potatoes) Recipe

Origin: Germany      Period: Traditional

This is another classic example of what could be considered a 'German pizza' (although it is called a 'pie') as it's served on a yeasted dough base with toppings.

Ingredients:

1 lamb or beef stock cube (or 5l of light stock)
2 leeks, chopped
2 carrots, chopped
1 celeriac, chopped
1/2 bunch parsley
3 bay leaves
3 garlic cloves
1 sprig of rosemary
1 tbsp black peppercorns
2.3kg leg of lamb (about)

For the Sauce:
200g ghee (clarified butter)
4 egg yolks
salt and freshly-ground black pepper, to taste
4 tsp Dijon mustard
1 tsp mustard powder
lemon juice, to taste

For the Vegetables:
60g butter
450g green beans, trimmed
900g carrots, sliced
pinch of sugar
freshly-grated nutmeg,to taste
4 slices kohlrabi
2 shallots, diced
600g new potatoes, washed

fresh parsley, chopped, to garnish

Bein des Lamms in der würzigen Suppe mit Frischgemüse und Kartoffeln
(Leg of Lamb in Spicy Broth with Fresh Vegetables and Potatoes) Preparation:

Method:

Add 5l water to a large pan (or start with 5l light stock) along with 1 stock cube. Now add the vegetables, parsley, bay leaves, garic, rosemary and black peppercorns. Bring the mixture to a boil then add your leg of lamb. Reduce to a simmer then cover and cook over low heat for about 2 hours, or until the meat is tender.

In the meantime, begin to repare he vegetables. Bring a pan of lighly-salted water to a boil and add the potatoes. Cook for about 15 minutes, then trim the beans and add to the pan. Cook for a further 10 minutes before draining. Just before you add the beans to a pan melt 30g butter in a pan, add the diced shallots and fry briefly then add the sliced carrots and fry for a few minutes before seasoning with salt and black pepper and a pinch of sugar. Add a little water, bring to a simmer then cover and cook for 10 minutes, or until tender. Melt 30g more butter in another pan, add the kohlrabi slices then season with salt, black pepper and nutmeg. Fry gently until well browned and cooked through.

Finally, as the vegetables are finishing, prepare your sauce. Whisk the egg yolks in a bowl, then, whilst beating constantly, add 10 tbsp of the lamb stock and beat the mixture until foaming. Turn into a pan over gently heat and add the ghee whilst stirring constantly. Add the Dijon mustard and mustard powder and beat to combine before seasoning with the salt, black pepper and lemon juice. Allow to heat throug, but do not boil then take off the heat.

To serve, slice the lamb and arrange on a plate. Spoon the sauce over the top then serve acompanied by the vegetables and potatoes (garnish both with chopped parsley).

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