Rye bread with lamb roast
10. Dec 2024
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Ingridients
1
Press the garlic and mix it with a little oil, salt and pepper. Rub the mixture thoroughly into the lamb.
2
Heat a pan with a little oil and brown the lamb over high heat. Then turn down to medium heat and roast the lamb for approx. 5-6 minutes on each side. Allow the lamb to rest and cool before carving.
3
Boil water, sugar, vinegar and star anise. Add mustard seeds and let it simmer for 5 minutes. Remove the pan from the heat and let the mixture steep for at least an hour.
4
Peel the celery and cut it into very thin strips. Season with salt. Let it soak for 30-60 minutes. Then rinse thoroughly with cold water and lay the strips out to dry tea towel.
5
Blend the mint, parsley and sour cream until you get a smooth and creamy consistency. Season with lemon juice, salt and pepper. Add the dried celery strips and capers to the dressing and mix well.
6
Cut the lamb into thin slices and place them neatly on the rye bread. Spread the celeriac remoulade on top, sprinkle with a touch of mustard seeds.