A delicious, culinary extraordinaire lamb dish

Ingredients

• 1 lamb thigh of approx. 2,2 kg (in one piece or many, whichever you prefer)
• Butter
• 750g fresh butter beans
• 250g shallots (equally-sized)
• 500g chanterelles
• 1 small bowl cherry tomatoes
• Fresh thyme, marjoram, rosemary, garlic, pepper corns.
• 1,5 - 2g salt
• 3 - 4 egg yolks
• Spices: salt & pepper

Preparation

The lamb thigh:

1. Trim the thigh, removing the peripheral skins and gristles. Cut off the knuckle and remove the bones. (you could ask your butcher to do this)
2. Spice the meat with salt and pepper and then fry it from all sides in a sauce pan of appropriate size. Remove the lamb and allow to cool. Refine the taste with the chopped herbs (marjoram, thyme, rosemary) and pepper corns (and slices of garlic).
3. Cut at the sides into the salt crust of the lamb, release it and take the cover off.
4. Check the meat. If it is still bloody, stew it a little longer.

The pastry:

1. Whisk yolks, salt and water. Cover the lamb completely with the yolks and water with a baking brush.
2. Preheat the oven and cook for 75-90 minutes at 140 ° Celsius.

The vegetables:

1. Brush the butter beans and blanch them in boiling water till they are “al dente". Then chill them and cut them into pieces of approx. 3 cm in length of the same shape.
2. Blanch the peeled shallots until “al dente". Chill them and cut into halves.
3. To clean the chanterelles, brush dirt away carefully and try not to use water. Cut into pieces of equal size.
4. Blanch the cherry tomatoes for a very short time, in order to make it possible to peel them after they have cooled. Peel carefully.
5. Sweat the halved onions in butter until they have a glassy appearance. When they are well done, add the chanterelles and fry them together for 1-2 minutes.
6. Now add the beans and shallots. At the very end, just before you serve the dish, add the cherry tomatoes.
7. Spice the vegetables with salt and pepper and a little chopped parsley for decoration.

Serving suggestion

• Preheat little dishes, place the vegetables onto them and arrange the slices of lamb on top.