Lamb with Horseradish Crust, Pointed Cabbage and Tomato Gnocchi

Lamb with horseradish crust: remove the peel from the shallot, finely dice and sauté in 1 tbsp olive oil.

Add the butter and let it melt. Grind the toast into fine crumbs in the Moulinette or food processor and then bind the butter with it. Remove the horseradish from the peel, grate as finely as possible on a household grater, and stir in as desired. (The exact amount depends on how spicy you like it and how fresh the horseradish is. Only seasoning will help). Rinse the lime well, then grate a little zest and add to the butter mixture form, which is also seasoned with salt, pepper and a little lime juice. Put the quantity in the refrigerator to allow the butter to solidify repeatedly.

Heat 2 tbsp of olive oil with the rosemary sprig in a frying pan, season the lamb salmon with salt and pepper and sear briefly on both sides in the hot oil. Put them on a tray and let them cool a little.

Spread the butter mixture, which should be taken out of the refrigerator a while beforehand to soften, thinly on the lamb pieces. Roast in the oven at 200 degrees for 8-10 minutes until the crust is lightly browned. In the meantime, boil the lamb stock heartily with the red wine and the peeled and chopped garlic clove, sieve, season strongly with salt and freshly ground pepper and perhaps thicken with cornflour (maizena).

Tip: lamb salmon are the stripped back strands, sometimes equally known under the term Lam

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