Rack of Lamb with Rosemary Jus, Potato Gnocchi and Paprika-Fennel Vegetables

Saddle of lamb evenly coat with the marinade, cover and stand for a day. Only now season the meat with salt and roast in frying oil at 160 degrees until the core temperature of 55 degrees . This takes 15 to 20 minutes at the most. Remove the pan from the stove and keep the meat warm.

Potato gnocchi: Cook potatoes in the oven at 160 °C for 25 minutes, peel and press through a spaetzle press. Add eggs, flour and spices, mix, form into a finger-thick roll. Cut into small pieces, form into balls and press with a fork. Cook the dumplings in salted water for 6 to 8 minutes. Remove the dumplings, drain and fry in oil and butter.

Fennel-pepper vegetables: clean fennel and peppers, remove stalks and cut into even strips. Sauté with chopped shallots in butter and oil, add a little water. Simmer gently for 5 min, season and add fennel fronds.

Rosemary jus: Sauté bones with vegetables (add leeks later because of bitterns). Pour off gravy, add paradeis pulp. Extinguish twice with water, once with red wine, simmer. Fill up with one liter of water, add spices, simmer on low heat for one hour. Regularly remove fat and foam. Pass the sauce through a sieve, thicken with a little flour-butter and refine with chopped rosemary.

Tip: Always use aromatic spices to refine your dishes!

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