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Gruppo „Locanda Sudtirolese“
c/o HGV-Service Cooperativa
Via Macello, 59   -39100 Bolzano (I)-www.gasthaus.itPhone +39 0471 317 700-Fax +39 0471 317 701
 
Recipe from Fink in Bressanone

Roast Bressanone meadow lamb with root vegetables and black polenta hash

Lamb with potato hash
INGREDIENTS FOR 4 PEOPLE
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
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.
 
Recipe from Fink in Bressanone
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Gruppo „Locanda Sudtirolese“
c/o HGV-Service Cooperativa
Via Macello, 59-39100-Bolzano (I) - www.gasthaus.itPhone +39 0471 317 700 - Fax +39 0471 317 701VAT no. 00576540215
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