FOR LEICA ENTHUSIASTS THAT ALSO COOK

A while ago I posted an article titled “For Leica enthusiasts That Also Cook.”  To my surprise, it created a lot more interest than I ever anticipated, along with requests for additional recipes.

There is a saying in Germany, “Wer nicht arbeitet soll wenigstens gut essen” (If you don’t work, at least eat well).  I never considered using any of my Leicas as work, so true to the old German saying, here is today’s recipe:

LAMMROLLBRATEN

LAMB ROLL WITH SMASHED POTATOES

1.5 kg (3 pounds 5 oz) boneless shoulder of lamb

Salt, black pepper

2 crushed cloves of garlic

2 Tsp fresh thyme

Cling wrap

Wash the lamb and carefully dry.  Cut into a flat slab and, if necessary, pound to a thickness of about 2 cm (3/4 inch).  Rub the salt, pepper garlic and thyme over the meat, wrap with plastic wrap and marinate for about 30 minutes.

2 large pieces of French bread, 2 to 3 days old

75 ml (2.5 oz) lukewarm milk

1 shalot

2 Tbs butter

Meanwhile remove crust from bread, cut into small cubes and soak in the milk. Finely mince the shallot and sauté in the butter until translucent and add to the bread cubes.

150 g (5.25 oz) ground lamb

1 egg

1 tsp crushed garlic

1 Tsp lemon zest

1 Tsp chopped parsley

Salt, black pepper

Preheat oven to 180 C (350 F).  Mix well the ground lamb with the egg, garlic, lemon zest, parsley and the shallot-bread mixture.  Season to taste with salt and pepper.

1 Tbs Dijon mustard

Kitchen twine

Coat the marinated lamb first with the mustard and then with the seasoned ground lamb.  Roll up the meat with the coating to the inside and secure with kitchen twine.

2 Tbs oil

300 g (10.5 oz) crushed lamb bones

300 g (10.5 oz) vegetables (leeks, celery, onions, carrots, parsley root)

1 Tbs Tomato paste

200 ml (1 ¼ cup) dry red wine

1 l (1 quart lamb stock (substitute beef stock if necessary)

3 twigs thyme

Heat oil in a roaster.  Add the meat and the lamb bones and brown over high heat.  Add the roasting vegetables and the tomato paste and slightly brown.  Add the red wine and allow to reduce.  Add the lamb stock and the twigs of tyme.  Cover an braise in oven at medium temperature for 1 hour.

600 g (1 1/3 pound)  potatoes

Peel potatoes and cook in salted water until done. Pour off water and allow potatoes to cool down slightly.  Smash and keep warm.

1 Tbs corn starch

Salt, pepper

1 tsp lemon zest

Remove the roast from oven after 1 hour, keep warm, covered.  Run the sauce through a strainer, heat and allow to reduce some.  Mix the corn starch with water, add to the sauce and allow to thicken.  Season to taste with salt, pepper and lemon zest.

2 shallots

50 g (1 3/4 oz) pitted green olives

60 g (1 3/4 oz) pitted black olives

100 ml (4 Tbs) olive oil

1 Tbs chopped fresh sage

1 Tbs small tomato cubes

Finely chop shallots.  Cut olives into small pieces.  Briefly sauté the chopped shallots in the olive oil.  Add the olives and the sage and tomatoes and coat with the olive oil.  Cut the meat into slices. Plate two slices of meat with the smashed potatoes.  Add the sauce to the meat and cover the smashed potatoes with the vegetables.

Enjoy!

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