Friends of the culinary arts, here’s something for you! Star Chef Rolf Straubinger has revealed his latest recipe. For a celebration at Burg Staufeneck, there should definitely be a fine piece of lamb. And to add some Moroccan spice, he just grabbed some of our delicious pointed peppers, baby figs and zucchini. Getting hungry? Then off to the kitchen – here’s the recipe:
MALammROKKO – saddle of lamb, pointed peppers, baby figs, zucchini
Main Course, serves 4
600 g Saddle of lamb without fat and bone (marinate with olive oil, rosemary and garlic)
Cook the vacuum-packed saddle of lamb at 56° C water temperature in the sous vide basin for about 25 – 30 min at 56° C in the core. Unpack, dry and sauté with herbs in a little oil.
Let rest for 2 minutes and carve.
Or at 90° C circulating air 54° C in the core – for everything else, see above
4 pcs. SanLucar pointed peppers (pcs each approx. 100g)
40 g Oriental salami (diced) – sauté
40 g White onion (diced) – sauté
100 g Long grain rice (boil raw in salted water – yields 200g)
300 g Mixed ground beef (pork & beef) or just lamb neck
1 tsp Chopped parsley
30 g Milk
1 Whole egg
Cumin, ras el Hanout, paprika powder, ground cumin, sea salt,
0.3 l Pepper juice
(Centrifuge 400g fresh pepper without core in the juicer and garlic)
4 Slices of zucchini (about 10cm long)
Peel the pepper with the peeler, cut off the top and hollow out.
If the peppers are too long, cut short. Fry this piece in olive oil, season, finely chop and serve as a dumpling on the fried zucchini slices.