Recipe of the month July 2012
For your enjoyment…
Are you like me on weekends or special holidays or when you have guests? On those occasions I like to cook something very special, not the usual fare. Then I’m either spoilt for choice or nothing occurs to me. If even the most intensive search on the internet comes to nothing, or leafing through piles of cookbooks fails to offer a solution, try out our Recipe of the Month!
From chefs of the Schick restaurants in Vienna, every month there will be a new, seasonal recipe from Austrian-Spanish or Viennese cuisine for you to cook and enjoy at home!
In July 2012 –recipe by Johannes Reiser – Chef at the decorated Restaurant “Das Schick”:
Loin of racka lamb on rosemary sabayon
with string beans and tortilla of “Queso de Cabra” (goat’s cheese)
Ingredients for 4 servings:
1 kg saddle of lamb (loin) from Racka sheep, cleaned, with spine removed and only ribs left
50 g almonds, roasted and grated
3 tbsp. fig mustard
grated orange peel
Tortilla of Queso de Cabra:
500 g potatoes, boiled and peeled
100 g queso de cabra (goat’s cheese), diced
1 small onion, peeled and finely sliced
1/8 l olive oil
1/8 l yogurt from sheep’s milk
1 clove garlic
500 g string (asparagus) beans
fresh cilantro (coriander)
200 g butter
3 egg yolks
2 tbsp. sherry
3 tbsp. bouillon or vegetable stock
lemon juice (to taste)
finely chopped rosemary
Loin of racka lamb: Stir almonds with fig mustard, crushed garlic to taste, and grated orange peel until it reaches a creamy consistency. Season lamb loin with salt and pepper and sear. Coat lamb loin with the almond mixture and bake in the oven at 200° C (390° F) for approx. 15 – 20 min., until it has a pink color (=medium fried).
Tortilla: Dice boiled, peeled potatoes, season with salt, pepper and thyme and briefly brown in olive oil with the onions. Stir eggs and yogurt and pour over the cooled potatoes. Bake in the oven at 170° C (340° F) for approx. 20 min. in a coated pan or cake pan. Divide into individual portions like a cake.
Wash beans and boil them until crunchy. Slice into pieces approx. 5 cm (2 in.) long. Toss in olive oil and season with cilantro, salt and pepper.
Sabayon: Lightly simmer butter, let it sit briefly and then use only the clear butter. Beat egg yolks and all remaining ingredients over steam until foamy. Slowly add butter and season to taste.
Arrange the loin of racka lamb with sabayon and the side dishes as desired, such as in our photo – and enjoy …
We wish you much success!