Braided Saddle of Lamb on Balsamic Onions in Potato Ring

For the braided lamb loin, parcel the lamb tenderloin (remove fat, tendons and silver skin), cut 2x lengthwise but not through and braid the strands into a plait. Brush the lamb braid with garlic oil, salt and pepper.

Heat clarified butter in a frying pan and sear the lamb braid on all sides. Reduce heat and fry for about 8 minutes. Wrap in aluminum foil and let rest in warm oven.

For the balsamic onions, peel the onions and cut into wedges. Sauté in the drippings, deglaze with balsamic vinegar and reduce.

Wash the runner beans, cut off the tips and the base of the stems. Chop finely, fry briefly in butter, season with salt and pepper.

For the potato ring, peel the potatoes, cut into large cubes and boil in salted water until soft. Drain, mash and season with nutmeg, butter and salt. Fill the mashed potatoes into a piping bag with a large nozzle and pipe rings onto a greased baking tray (approx. 8 cm Ø). Brush with yolk and bake in preheated oven until golden brown (remove lamb plait first).

Arrange the potato ring on preheated plates, put the green beans in the ring and place the portioned braided saddle of lamb on top. Garnish with the balsamic onions.

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