Stuffed Saddle of Lamb

Remove fat and tendons from the meat. Coarsely chop the parsley and pine nuts and whisk with Parmesan cheese. Unfold the meat, season and sprinkle with the parsley mixture. Fold the meat over the stuffing and tie with kitchen string to form a roast. Sear heartily on all sides in hot clarified butter. Now place the meat on a greased piece of aluminum foil and wrap tightly. Put it on a baking tray, put it in the gas oven and roast it. After the roasting time is over, let it rest for another 10 minutes in the turned-off oven. Now pour the gravy into a saucepan, bring to a boil with red wine, fold in butter and thicken with sauce thickener. Season spicily. Cut the meat into slices and serve with the sauce.

Addition: kohlrabi-carrot gratin

Our tip: Use sweet red wine for a sweet note and rather dry wine for flavorful, spicy dishes.

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