This recipe brings the first fresh ingredients of the year to the plate. The rack of lamb in a crispy potato crust still arms us for the last cold days of the year, while the vegetables of green asparagus and radishes, together with the shelled hemp seeds, already represent spring.
To infuse the dish we chose the variety Shiva Shanti with a medium-high THC content and a spicy aroma of garlic and honey.
Ingredients for 4 servings:
- 4 pieces of saddle of lamb ( approx. 300 g)
- Pepper (freshly ground)
- 1 kilogram of potatoes (firm boiled)
- 4 x 0,1-0,2 g decarboxylated cannabis flower (Shiva Shanti)
- 4 tablespoons sunflower oil
- 0.4 liters of veal stock
- 1 sprig rosemary
- 50 grams of butter
The saddle of lamb is trimmed of excess fat and sinew and seasoned with salt and pepper. The potatoes are peeled, coarsely grated and divided into 4 equal portions. Now fry each potato portion in a large pan (Ø 24 cm) in hot oil until brown on one side, then slide the potato cakes, raw side up, onto a piece of baking paper. Preheat the oven to convection 230 degrees.
Sear the meat briefly on all sides in a hot pan, place 1 portion on each potato cake and season each with 0.1-0.2g finely ground cannabis flower. Now roll the saddle of lamb into the potato cake using the paper. Transport the potato rolls with the paper onto the oven rack. Carefully pull the paper away from under the rolls, otherwise the rolls will not crisp up.Bake the rolls for about 10 minutes, at which point the meat will still be slightly pink in the center. If you like it more or less done, leave it in the oven longer or shorter.
Meanwhile, reduce the stock by half with the rosemary sprig. Remove the rosemary sprig and stir the ice-cold butter into the stock in flakes to make a creamy sauce. Cut each lamb parcel into thick slices and serve with the sauce.
Green asparagus with radishes and hemp seeds from the pan:
- 500 g green asparagus
- 250 g radishes with green
- 30 g peeled hemp seeds
- Cannabis seasoning salt from the mill (coarse mountain salt cannabis flower = 15g2g )
- optional mountain salt
- 1 tsp butter
Prepare by washing the asparagus and cutting off and discarding the lower, dry third. The upper part of the spears is cut into pieces about 5 cm long. The radishes are cut from the leafy greens and washed thoroughly, then cut in half lengthwise. Asparagus and radishes are now steamed one after the other for 60 seconds and immediately quenched ice cold. The hemp seeds are mildly toasted in a coated pan while swirling.
To prepare, radishes and asparagus are now sautéed in a non-stick pan until hot, sauteed with butter and served sprinkled with hemp seeds.
We served the whole thing with fine celery puree.