With a delicious, tender Soufflé from Potatoes

Ingredients

• 1 fresh loin of lamb
• (from the butcher of your confidence)
• 250g shallots
• "mirepoix":
• 1 fresh carrot
• 100g celery
• leek
• 2-3 onions
• a little tomato puree
• 500g fine green beans
• 4-5 tomatoes
• 1 can bottoms of artichokes
• 50g white beans
• 30g short-grain rice
• 1/4l dry red wine
• a little Parmesan
• fresh seasonal herbs like:
• thyme
• majoram
• garlic
• tarragon
• parsley
• chives
• etc.
• 700g potatoes
• a little butter
• olive oil
• spices (salt, pepper)

Preparation

1. Release the loin and trim the fillets.
2. Chop the bones into little pieces.
3. Put the small fillets aside. (That’s what butchers do.)

For the sauce:

1. Fry the minced bones and sinews in a little oil.
2. Let them gain a little color.
3. Preheat the oven up to 180° Celsius.
4. Chop some onions roughly.
5. Add the „mirepoix“ and the chopped onions.
6. Spice it with:
7. grinded pepper corns
8. 1-2 bay leaves
9. a little fresh thyme and majoram
10. optional: 2 cloves of garlic.
11. Let it gain a good deal of color.
12. Then add a little tomato puree.
13. Deglaze it all with red wine and a little water.
14. Now let it cook for approx.2 hours.

The crust of onions:

1. Mince 2 -3 shallots.
2. Sweat them together with the short-grain rice in a little butter.
3. Spice it with salt an pepper.
4. Then fill it up with boullion till it is covered.
5. Let it simmer for 15-20 minutes.
6. Stir it a lot, just like a risotto.
7. Keep on till the rice has absorbed all the liquid.
8. Then mix a little cold butter into it.
9. Do the same with grated Parmesan.
10. Check the taste.

The vegetables:

1. In the meantime cook the soaked white beans.
2. Use salted water.
3. They have to become well done.
4. Brush the green beans.
5. Blanch them in salted water.
6. They only have to be „al dente“.
7. Blanch the the tomatoes very shortly.
8. Take them out again before the water starts boiling again.
9. Cut them each into four pieces of equal size.
10. Remove the cores.
11. Cut the bottoms of the artichokes in halves.

The soufflé of potatoes:

1. Brush butter onto the inside of a soufflé form.
2. Slice the potatoes.
3. Shift them in the prepared soufflé form.
4. Spice it with salt and pepper.
5. Pour two ladles of the "jus" from the lamb onto it.
6. Distribute a little grated Parmesan on the surface.
7. Bake it at 180° C for approx. 20-25 min.

The Sauce:

1. Sift the sauce.
2. Let it reduce to a lower volume at moderate heat.
3. Check the taste and the consistence and color.
4. If necessary, use a little starch to make the sauce viscid.
5. Add a little browned butter and minced herbs then.

The loin of lamb:

1. Spice the loin with salt, pepper.
2. Optional, if you like, a little garlic.
3. Sear it with olive oil and some branches of herbs in a big frying pan.
4. Let the loin gain a little color.
5. Take it out and put it on a baking sheet.
6. Cover it with the crust of onions.
7. When the loin is nearly ready, cover the crust with Parmesan.
8. Let it take a little more color for about five minutes.
9. Take the loin out.
10. Wrap metallic film around it.
11. Let it "sit" and then cut it into thin slices.

Serving suggestion

• Sauté the vegetables in butter.
• Put them onto a metallic sheet.
• Garnish then everything with fresh herbs.
• Arrange the sliced loin on this cushion of vegetables.
• Serve the sauce à part.
• Offer the soufflé as a side dish.