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Lamb in strudel pastry with cauliflower - Silent Cooking with Patrick Müller (with recipe)

658 views · Published 30 July 2014 · 14:15 · Indexed 17 October 2026

Channel: wocomoCOOK · 2014 · Howto & Style

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Ingredients:

100g lentils 
1x savoy 
1x cauliflower 
100g prosciutto 
800g lamb (hip/shank, upper part of leg) 
strudel pastry (alternatively puff pastry)
olive oil, butter 
thyme, 2x sprig of thyme, 1 egg 
spring onions, parsley 
salt and pepper 

00:00 wash lentils, defoliate cabbage, free the leaves from the stalk, cut small florets from the cauliflower
02:13 boil water in 2 pots and salt, add lentils, blanch cabbage in the second pot and cool under running water (remains the color and stops the cooking process) 
03:07 cook cauliflower, cut prosciutto into thin slices, cut 1 slice roughly and add to lentils, wash pieces of lamb, trim away fat and pepper; heat oil and fry meat briefly, strain cauliflower 
05:29 cut strudel sheet, Bind roast residue with butter, strain lentils, take out prosciutto, spread gravy between the strudel sheets, put savoy cabbage, prosciutto, thyme and lamb on the strudel
07:28 brush dough crust with egg white, turn sideways and roll, fry at 180°C for 20min 
09:17 give butter to the lenses, stir, add salt, melt butter, cut spring onion and parsley and add to the lentils, pan cauliflower in the butter, salt and pepper 
11:02 Cut lamb hip once diagonally and serve with lentils and cauliflower, deglaze frying residue, bind with butter, add the thyme sprigs, put coarse sea salt and gravy on the lamb.

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