Ingredients

Ingredients for the ragout
1.2 kg boneless shoulder of lamb
150 g root vegetables
10 peppercorns
3 juniper berries
1 sprig of thyme
1 bayleaf
125 ml vegetable oil
125 ml red wine
Approx. 1 l vegetable stock
2 tsp cornflour
100 g mangetout
1 small red pepper
1 sprig of tarragon

Ingredients for the spätzle
200 g fine flour
2 eggs
70 ml water
5 ml Spitz eggnog
Salt, pepper
Cayenne pepper, nutmeg

Ragout of Spring Lamb

with eggnog spätzle

Preparation
  1. Cut the meat into 3 cm dice and season with salt and pepper. Peel and dice the root vegetables. Brown the meat on all sides in the oil. Deglaze with red wine, add the vegetable stock and the herbs and spices in a spice bag. Cook the meat, covered, for around 1 hour. After 40 minutes add the root vegetables. Blend the cornflour with water and stir into the stew. Cook the mangetout until just tender. Rinse in cold water. Peel and dice the pepper and toss in melted butter with the mangetout. Season to taste with salt, pepper and a pinch of sugar. Garnish the finished ragout with finely chopped tarragon.

  2. For the spätzle: Combine all of the ingredients to form a smooth dough. Press through a ricer into boiling salted water. Strain, rinse in cold water and warm through in foamed butter.