Apple Lamb Ragout

Remove all tendons from the meat, stand a small fat edge and cut into 2 cm cubes. Chop the marjoram. Season the meat cubes with salt and season with pepper, put them together with bay spice and chopped marjoram in a sufficiently large bowl and fill with cider until the meat is covered. Marinate in the refrigerator for one night. Peel onion and cut into slices. Chop garlic. Peel apples and cut into wedges.

Drain the meat and collect the marinade. Heat 20 g clarified butter in a saucepan and fry the meat in it until golden brown. Add onion, garlic and half of the apples and fill up with the marinade. Sauté at low temperature for about 30 minutes, then add seasoning.

In the meantime, sauté the remaining apple slices in the remaining clarified butter.

Arrange the ragout on heated plates, place the apple slices on top and serve with baguette or possibly diced potatoes.

Tip: Instead of clarified butter, you can also use butter in most cases.

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