| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 2 | Carrots sliced |
| 4 gross | Potatoes sliced |
| 2 | Celery sticks; sliced |
| 2 | Onions diced |
| 5 Scheibe | Neck of lamb |
| 1 | Pigs kidney |
| 2 Esslöffel | thyme |
| 1 | Bayleaf |
| 2 x ca. 30 g | butter melted |
| 2 x 30 ml | white wine |
| 1 1/2 x ca. 1/2 Liter | Lamb stock |
|
Cut out the sinu in the middle of the kidney and then slice up into chunks.
In a casserole pan, add potatoes and a touch of melted butter, bay leaf, kidney, carrots, celery, onions and then cover with another layer of potatoes. Then add some thyme sprigs, the lamb chops, more onions, some black pepper and then pour in the stock. To this add a splash of white wine and then add the rest of the potato slices.
Brush the top of the potato slices with melted butter, which will help them go brown. Sprinkle on the thyme, a twist of pepper and salt and then put into the oven for 2 hours.
|
|
Anmerkungen zum Rezept:
|
