Warm Saddle of Lamb Carpaccio with Mint and Pesto Croutons

Wild garlic pesto: Toast the hazelnut kernels for 5 min. and rub off the skin with a kitchen towel. Whisk the hazelnuts, finely chopped wild garlic, parmesan and salt in a mortar until a paste is formed. gradually add olive oil until the pesto has a thick consistency. Season heavily with salt and freshly ground pepper.

Croutons: For the croutons, toast the beguette slices in the oven at 80 °C for 10 min.

Rack of lamb carpaccio: For the rack of lamb carpaccio, cut the lamb into thin slices. Pound very thinly between two sheets of cling film. Bring the lamb stock to a boil. Put the mint leaves in a teapot form and blanch (over-brew) with the lamb stock. Steep on a chafing dish for 5 min.

In the meantime, spread the croutons with pesto. Arrange the lamb slices on four soup plates. Season with salt and pepper. Now pour the hot “mint tea” over the lamb carpaccio at the table. Serve with pesto croutons.

Tip: Stock up on high-quality spices – it pays off!

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