Over the last few months, we have been inundated by enquiries from all over Germany, asking if we know any supper clubs outside of Berlin. more...
Tischkunst von 16.03.2011 kann unten gesehen werden. more...
Vielen Dank an alle Damen die am 20. Oktober zu der privaten Bridge-Party mit anschließendem Mittagessen gekommen sind. more...
Leider ist der Inhalt derzeit noch nicht auf Deutsch verfügbar. Gerne stellen wir Inhalte - nach Rückfrage - in Deutsch bereit und bitten um Kontaktaufnahme.
A lovely, fresh summery salad that's filling enough to be served as a main course. The garlic in the anchoïade is rather pungent, though, so I don't advise eating in advance of important meetings or dates.
Serves 8 as a main course, or lunch
For the meat
1kg lamb shoulder or leg, on the bone
a few sprigs of rosemary
4 cloves of garlic
For the salad
8 perfectly ripe peaches
extra virgin olive oil
juice of 1 lemon
For the anchoïade
2 cloves of garlic
a small bunch of parsley
a little lemon juice
Heat the oven to 220°C. Score the fat on the surface of the meat and rub with olive oil, salt and pepper. Crush the garlic cloves with the flat of a knife (no need to peel them) and lay them in a roasting tin, with half the rosemary. Put the joint of meat on top and lay the rest of the rosemary on top of it. Cover the tin tightly with foil.
Put the meat in the oven and immediately turn the heat down to 170°C. Roast for 3-4 hours until perfectly tender. Wrap in foil and leave until ready to serve. Ideally, you want the meat to still be warm when you serve, but it is no great tragedy if it cools to room temperature.
Stone and slice the peaches, mix with the rucola.
For the anchoïade, crush all the solid ingredients with a pestle and mortar, then add the liquids until you have a pungent slop. You're after a consistency a little more solid than pesto.
Unwrap the lamb and pull chunks of meat away from the bone with your fingers. It should be tender enough that the meat is practically falling off the bone. Add the meat to the peaches and rucola and toss it all together with a little olive oil and lemon juice. Season, serve onto individual plates and top each plate with a couple of tablespoons of anchoïade.