Lamb Skewer with Cognac Wild Mushrooms and Creamy Lamb’s Lettuce à la Crème
Rated 5.0 stars by 1 users
category
Lamb
portions
2
preparation time
40 Minutes
cooking/baking time
35 Minutes
Let Andi Schweiger take you on a culinary summer journey! Our lamb skewer menu combines Mediterranean flavors with seasonal freshness. Tender lamb, paired with earthy wild mushrooms in a mysterious cognac sauce and a crunchy lamb’s lettuce salad, offers an exceptional taste experience.
Ingredients
- 400 g lamb loin
- 1 large or 2 small leeks
- approx. 10 grapes
- 1 tbsp curry powder
- 2 tbsp oil
- salt
- 200 g mixed mushrooms
- 1 onion
- 2 tbsp oil
- 4 cl cognac
- 20 g butter
- 2 sprigs parsley
- salt
- approx. 200 g lamb’s lettuce
- ¼ pear
- 1 onion
- 1 garlic clove
- 1 tbsp oil
- 1 tbsp Pommery mustard
- 2 tbsp crème fraîche
- salt
Lamb Skewer
Wild Mushrooms
Lamb’s Lettuce à la Crème
preparation
Fire bowl and hanging grill grate – the outdoor kitchen is ready! The first step of cooking over an open fire is always to light the fire. Once the flames are burning, you can begin.
Clean the lamb loin and cut it into cubes. Cut the leek lengthwise on one side up to the middle. Alternate threading the long leek strips, meat cubes, and grapes onto skewers. Season with salt and grill over the fire, turning occasionally. Mix the oil with the curry powder. Just before the end of cooking, brush the skewers with the curry oil and grill each side for about 1 more minute.
Clean the mushrooms, peel the onion, and dice it finely. Sear the mushrooms in a hot pan. After about 1 minute, add the onion. Season with salt and deglaze with cognac after another minute. Finally, add the butter and parsley.
For the lamb’s lettuce à la crème, finely dice the pear and onion. Finely grate the garlic. Sauté onion and garlic in a small pot. Once they are translucent to golden brown, add the pear and briefly sauté. Then add the washed lamb’s lettuce and let it wilt. Once it has collapsed, add mustard and crème fraîche, mix everything well, and season with salt.
To serve, place the lamb’s lettuce in large glasses, distribute the mushrooms on top, and lay the skewer across the glasses. The dish tastes best when eaten together. To avoid overfilling the glass, slide the grilled lamb cubes, grapes, and leek pieces off the skewer in portions.
