Romantik Blog

Rosa Lammrücken

Pink saddle of lamb

with garlic sauce, sweet potato and beluga lentil puree greens and poppy seed dressing.

A main course by chef Wolfgang Klante from the Romantik Hotel Astenkrone in Winterberg.


For the saddle of lamb

  • 1.5 kg saddle of lamb with bone
  • 100 ml olive oil

For the garlic jus

  • A bunch of rosemary
  • 2 cloves garlic
  • 200 ml red wine
  • 150 g carrots
  • 150 g celery
  • 150 g onion
  • 50 g flour for dusting
  • 100 g tomato paste
  • Salt Pepper Nutmeg

For the crust

  • 100 g butter
  • 100 g spelt breadcrumbs
  • A bunch of thyme
  • A bunch of parsley

For the sweet potato and beluga lentil purée

  • 250 g beluga lentils
  • 300 ml zero waste stock (vegetable stock)
  • Salt and nutmeg
  • 500 g sweet potatoes
  • 100 ml cream
  • 100 ml butter

For the greens

  • 125 g Arugula
  • 125 g postelein
  • 125 g baby spinach

For the poppy seed dressing

  • 75 g poppy seeds
  • 25 g dried tomatoes in oil
  • 50 ml dark balsamic vinegar
  • 100 ml olive oil
  • 75 ml water
  • Salt, pepper and sugar


  1. 1.
    Remove the saddle of lamb and parcel it. Finely chop the bones and offal and fry until crispy. Roast together with the carrots, celery, leek and onions and dust with the flour. Add the tomato purée and fry. Then first add the red wine and then also the water. Finally, add the garlic and rosemary and cook for a few hours. Strain through a very fine sieve and reduce to consistency and season to taste.
  2. 2.
    For the crust, make a mixture of all the ingredients.
  3. 3.
    Rinse the beluga lentils and cook in the vegetable stock. Peel the sweet potatoes and boil in salted water. Press them hot through a press and fold in the cream and butter. Season to taste with the spices. Finally, fold the beluga lentils into the sweet potato puree.
  4. 4.
    Blend the olive oil, water and balsamic vinegar. Finely dice the dried tomatoes in oil and add. Dry roast the poppy seeds briefly in a pan and add them as well.
  5. 5.
    Roast the saddle of lamb in olive oil to 54 degrees core temperature. Then salt and pepper it.
  6. 6.
    Pour the mixture for the crust onto the saddle of lamb and gratinate with it.
  7. 7.
    Dress the salad with the poppy seed dressing.
  8. 8.
    Wolfgang Klante from the first certified organic restaurant in the Sauerland region wishes you bon appétit! (DE-ÖKO-006)

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