Pink Shoulder of Lamb with Horseradish Butter and Jerusalem Artichoke Vegetables

For the pink lamb shoulder with horseradish butter and Jerusalem artichoke vegetables, first prepare the pickle brine. Cut the vegetables into coarse cubes. Bring the vegetables to the boil with the water and spices, then leave to cool.

Pour the cooled liquid over the lamb shoulder and cover well with foil. Leave to brine in the refrigerator for a week.

Drain half of the brine and replace it with some fresh water. Place this liquid in a saucepan with the lamb and heat slowly to boiling point.

Cook the lamb for about 1 ½ hours below the boiling point. Then take out the lamb and remove it from the bone. Cut the meat into small pieces. Remove any gristle, tendons or fat.

For the horseradish butter, beat the butter until creamy. Add the egg and mix well. Add horseradish and marjoram. Season well with salt and freshly ground pepper and refrigerate until ready to use. Set the oven to top heat or possibly grill function.

Steam Jerusalem artichokes, unpeeled, in a strainer over steam for about 12 minutes. Rinse, peel and cut into 0.5 cm thick slices.

Place the lamb pieces in a baking dish with some stock. Top with the horseradish butter and bake in the oven. Cut the cherry tomatoes and blanch them in boiling hot water for a few seconds, rinse in cold water.

Clean the spring onion and cut into diagonal slices. Heat a little olive oil and sauté the spring onion until translucent.

Related Recipes:

Shoulder of Lamb with Semolina DumplingsFor the lamb shoulder with semolina dumplings, mix sour cream, lemon zest and thyme to a marinade and marinate... Shoulder of Lamb with Porcini MushroomsFor the lamb shoulder with porcini mushrooms season the meat with salt and pepper. Fill a roaster with olive... Shoulder of Lamb From the Roman PotFor the lamb shoulder from the roman pot, first soak a roman pot for one night (at least 6 hours). Remove the... Home Pickled Salmon Trout with Parsnips and Horseradish MousselineFor the home-pickled salmon trout with parsnips and horseradish mousseline, first cover a baking tray with... Shoulder of Lamb Stewed in Rosemary with Mushroom Risotto and Young PeasRemove fat and tendons from lamb shoulder and cut into three pieces (in the joints). In a saucepan, brown the... Braised Shoulder Sherzl with Root Vegetables and RosemaryFor the braised shoulder shank, mix red wine with pepper, allspice, cloves and rosemary. Place the shoulder... Roasted Leg of Lamb TurkishTime for marinating: 24 hours Duration of preparation. The day before preparation, remove the fat from the leg... Leg of Lamb with Asparagus PolentaA delicious recipe for the asparagus season: (*) for 6 to 8 people, each according to gigot size Preparation... Lamb Escalope in Pumpkin Seed Breading and Apple CompoteFor the apple compote, wash the apples, remove the core and cut the apples into wedges. Briefly boil the... Grilled Specialties From the LambCut the lamb into skewer-sized pieces, put them on a grill skewer. Mix the brandy with pepper, smoked salt...