Pulled Lamb with Meadow Herb Salad and Beet Puree

For the Pulled Lamb with meadow herb salad and beet puree, first preheat the oven to 180 °C.

Heat a roasting pan with some olive oil and brown the meat, seasoned with salt and pepper, all around. Fry the garlic, rosemary and thyme briefly and add about 250 ml of water. Place roaster in preheated oven and braise for about 1-1 ½ hours, occasionally basting with gravy.

Peel beet and cut into coarse cubes. Bring a pot with about 1 liter of water to a boil. Cut potatoes into coarse cubes as well. Boil both with salt and a little caraway until very soft. Remove from the liquid and press through a potato ricer. Stir in butter, salt and pepper and nutmeg and bring to the desired consistency with a little cooking water if necessary.

Wash lettuces. Pluck herbs. Marinate with olive oil, salt, sugar and lemon juice.

Let meat cool slightly, then pluck into small pieces with a fork. Squeeze garlic from the peel and mix with the juice to the meat.

Spread the puree on the plates, place the salad on top and arrange the meat on the salad. Serve Pulled Lamb with meadow herb salad and beet puree.

Preparation Tip:

The Pulled Lamb with Meadow Herb Salad and Beetroot Puree is also a great dish for your Easter menu.

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