Lamb with Saffron Pueree and Bell Pepper Rolls

1. clean the saddle of lamb, remove half of the meat and skin from each rib and scrape thoroughly with the back of a knife. Precisely remove the silverskin and fat from the meat. Set work steps aside. Cover saddle of lamb with foil and set aside to cool.

Chop onions into small pieces.

2. Heat 2 tbsp olive oil in a saucepan, roast meat sections in it over medium heat for 4-5 min. Add onions and roast another 3-4 min. Add paradeis pulp and fry for 30 seconds.

Extinguish with 150 ml red wine and boil vigorously. Add remaining red wine and also boil vigorously. Add stock, 200 ml cold pepper, juniper, water and 3 stems thyme and simmer gently uncovered for 20 minutes. Pour sauce through a fine sieve into a saucepan.

Let sauce boil once, thicken with cornstarch lightly stirred in a little water and reduce to a simmer for 3 minutes. Fold in vanilla pulp and pull everything together next to the stove.

For the bell pepper rolls, cut the onions into thin strips.

Clean chili and cut into small pieces. Heat oil in a coated frying pan, sauté onions in it at medium temperature for 2-3 min, season with salt, pepper and sugar. Add chili and vinegar and cook at low temperature for another 10 minutes. Pluck mint leaves and chop, mix with lukewarm onions, set aside.

Clean the peppers, cut them into quarters and remove the seeds. Place on a baking tray with the skin side up.

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