Lamb Pasta with Garlic-Herb Sauce

Remove meat from refrigerator thirty minutes before browning.

Preheat kitchen stove to 80 degrees, preheat plate, platter and gravy boat.

Mix mustard and garlic, coat Plätzli. Heat clarified butter in a frying pan, fry the patties in portions over medium heat for about 1/2 minute on each side, transfer to the preheated plate, season. Dab up frying fat with kitchen roll.

Cook down: about thirty minutes in the heated stove. The meat can then be kept warm at 60 °C for up to about thirty min.

Sauce oil in the same frying pan until warm.add garlic slices, roast until light brown while turning, remove, set aside for garnish.

Sauté garlic cloves in the same frying pan. Add wine and soup, bring to a boil, reduce heat, simmer on low heat with lid closed for about ten minutes. Add herbs, cook uncovered for about 5 minutes. Mash the sauce, pass through a sieve, pour back into the pan, bring to a boil, season.

Serve: Divide Plätzli evenly among plates, pour a little sauce over, garnish with garlic slices set aside. Bring the rest of the sauce to the table.

Serve with: Raisin long grain rice

Note: Do not roast garlic too dark, it will become bitter.

Tip for garlic fans: Cut 2 whole garlic in half diagonally, brush cut surfaces with olive oil, fry in a pan with the cut surfaces facing down.

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