Shoulder of Lamb Baked in Spring Herbs with Colorful

Perhaps your new favorite bean dish:

Lamb shoulder: rinse the lamb shoulders, rub dry, season with salt and pepper and sear all around in hot canola oil in a saucepan. Fill with water, add the spices and do on medium heat for an hour.

Clear soup: In the meantime, clean the root vegetables, remove the peel and cut them roughly into cubes. After the hour of cooking, add the vegetables and culinary herbs to the meat and make everything together for another hour. Then remove the lamb shoulders from the broth and cool. Strain the clear soup through a sieve and measure out 200 ml of it.

Breading: Dice the toast, pluck the herb leaves from the stalks.

Grind both together in a food processor until fine. Remove the lamb from the bones and cut it into pieces. Season the meat with salt and pepper at the beginning, turn it in flour to the other side, then coat it thinly all around with the remaining mustard and coat it in the herb crumbs. Then fry the meat pieces in the hot clarified butter until golden brown, drain on kitchen roll and season with sea salt with salt.

Dandelion-leaf salad: soften the potatoes in salted water, drain, peel, cool and cut into strips. Remove the skin from the carrots and parsley root and cut into narrow slices. Clean the dandelion lettuce, rinse and spin dry, add the radish

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