Leg of lamb with buckwheat and mushroom bake - recipe
Regional speciality Eastern Moravia
Cooking time:60 min
This recipe gives you the chance to prepare lean lamb like they do in the best restaurants: with buckwheat and fried fungus.
Ingredients:
| 600 g leg of lamb with the bones removed 4 cloves garlic 80 g pork fat salt pepper fat 1 shallot sprig of thyme stock For the buckwheat: 100 g buckwheat |
30 g dried mushrooms 200 g autumn chanterelle or oyster fungus 1 shallot 2 cloves garlic fat caraway seeds marjoram salt pepper butter |
Instructions:
Divide the meat into two tidy pieces which you should pierce with garlic pieces and pig fat. Sprinkle with salt and pepper then sear on all sides in fat. Throw in some chopped shallot and thyme, cover with water or stock, and casserole in the oven with the lid on until soft.
Mix together the mushrooms and buckwheat, then pour in hot water (1 measure of buckwheat to one and a half measures of water). Leave to stand for at least an hour. Sweat some chopped shallot and garlic, throw in the buckwheat and mushrooms and season with caraway seeds, marjoram, salt and pepper. Sweat down the fungus in butter and season with salt and pepper.
On the plate, arrange a portion of buckwheat next to the slices of meat (cut across the grain) and top off with the fried fungus.
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