Rack of Lamb in Wild Garlic Crust

Stir olive oil with egg yolk, honey, chopped wild garlic and breadcrumbs, let stand a little.

Rub the removed saddle of lamb with salt, pepper and steak seasoning. Heat 1 tbsp oil in a frying pan, sear the meat briefly on both sides for two min. Then brush the meat with the wild garlic mixture and bake for 10-15 min at 180 °C in a heated oven.

For the doughnuts, boil the milk with a little salt and butter, add the flour and stir until the dough separates from the bottom of the pot. Press the already cooked potatoes through the press and fold in, the egg at the end. Cut the dumplings with a spoon and fry them in hot oil.

Wrap the princess beans into bundles of about 8 pieces, each wrapped in a slice of breakfast bacon.

For the sauce, sauté chopped onions, use the lamb stock to pour on and top up with black beer.

Garnish with rosemary or thyme.

Our tip: Use a bacon with a strong flavor – this will give this dish a special touch!

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