Ravioli from the lamb`s sirloin

Ravioli from the lamb`s sirloin (4 portions)

Ingredients ravioli
  • 150 g saddle of lamb filet
  • 500 ml red wine
  • 1 handful of organic hay
  • 1 tbsp black pepper corns, freshly crushed
  • 2 shallots, cut into strips
  • 1 thyme sprig
  • 1 rosemary sprig
  • 50 g ice-cold chunks of butter
Ingredients coriander-pesto
  • 1 bunch of fresh coriander
  • 50 ml Byodo Sunflower Oil, cold pressed
  • 2 cloves garlic
  • 2 tbsp pine nuts
  • 2 tbsp freshly grated parmesan
  • 20 ml beef broth
Ingredients bouillabaisse vinaigrette

Remove tendons from saddle of lamb filet, wash and dab dry. Boil down red wine, hay, crushed pepper corns, shallots and herb sprigs to reduce to 50 ml. Cut lamb filet into 4 equally large slices. Cut in 2/3 of each slice to get a larger "pocket" to be filled.

Wash coriander, blanch for 10 sec in boiling water and refresh in ice water. Press and put in blender along with sundflower oil. Then mix for 3 min and leave heated for approx. 3 hours. Then strain through a linen. Roast pine nuts golden-brown in oven, leave to cool. Crush with garlic and Parmesan in stone mortar. Slowly stir in coriander oil and finally add broth stir thoroughly and season to taste with salt.

Brush lamb pockets with 1 tbsp pesto each and press together along edges. Slightly season "raviolis" with salt and pepper, sprinkle with olive oil and heat in oven at 80 °C for 2 min. Then the meat is "rare" or "English". If you prefer it less rare, leave the meat in the oven at 80 °C for longer. Reduce red wine, stir in cold butter chunks while boiling and keep warm.

Slightly heat 2 tbsp olive oil. Add and sweat onion, garlic, leek, fennel and potato dices until translucent and fill up with white wine. Add saffron, fennel seeds, salt and pepper and simmer for approx. 5 min. Then remove from oven. Shortly before serving stir in luke-warm stock with vinegar and remaining olive oil with wisk. When serving pour red wine butter over lamb ravioli.