Signature Dish: Best of “Jochberger” Mountain Lamb
Enjoy the best pieces of lamb with sweetbread pralines; lamb loin with a wild garlic crust and stewed lamb tongue with horseradish-mayonnaise. Served with kohlrabi-ravioli – a thin slice of kohlrabi filled with horseradish-mayonnaise and homemade poppy-noodles. This creation is garnished with a strong lambjus.
The best of “Jochberger” mountain lamb combines the taste of the mountain region with fresh ingredients to create a traditional dish with a modern note.
- 30g lamb sweetbread
- 50g lamb loin
- 30g lamb tongue
- 20g kohlrabi
- 5g horseradish
- 4g mayonnaise
- 4g celery leaves
- Pinch of salt
- 10 ml lambjus
- 30g cooked potatoes
- 30g flour
- 10g egg yolk
- 1g grounded poppy
- 5g onion
- 3g wild garlic
- 5g butter
- 10g bread crumbs
Signature Dish - Description:
Lamb sweetbread pralines
Cook the lamb sweetbread until it is soft (using the knife test).Then crush the lamb sweetbread into its separate segments.
Puree one half until you get a dough. Cut the other half into cubes and mix it into the dough, season it with salt and pepper
and form the whole dough into balls. The balls are then breaded like a schnitzel with the only difference being that the lamb sweetbread pralines are cooked in a deep-fryer.
Stew the lamb tongue until it is soft (using the knife test). Afterwards, rinse it with cold water and remove the skin from the tongue
until only the pure muscle is left. Next, cut the tongue into small cubes and mix it with the lambjus just like a ragout. It can be refined
by adding finely chopped chives.
Lamb loin with wild garlic crust
Cut the lamb loin into equal portions, as required. Roast the lamb loin on both sides then put it in the oven at 140°C for 5 - 6 minutes
– depending on the degree of doneness you want. Mix the wild garlic, egg yolk and liquid butter together. Add bread crumbs into the mix so that a homogeneous mass arises. Roll out the mass until it is very thin – a rolling pin is the best way to do this – and cut it into pieces equal to the lamb loin. Then put the wild garlic crust on the lamb loin and place it into a preheated oven at 220°C for 1 minute so the wild garlic can connect with the other ingredients.
Cut the kohlrabi thin with a slicing machine so that you can see through each slice; then take a round cutter and cut the kohlrabi so it is separated from the shell. Mix the mayonnaise with the horseradish and put it in the middle of the cut kohlrabi; turn the ravioli up to its half, brush it with olive oil and keep them warm.
Mix the cooked potatoes with flour and egg yolk. It should be easy to roll the mass out on the table, so put as much flour into the mass as you need. Form a sausage out of the mass and cut it into pieces of approximately 1.5cm in size. Form a hollow body with your hand and roll the pieces evenly to the right and the left, so you get pointed ends. Finally cook the schupfnudeln, then roast them in butter and poppy and serve fried onions.
Enjoy your meal!