Roast spit of lamb on sauted chanterelles with salad of mountain herbs and flowers, marinated with raspberry vinegar

recipe for 8-10 persons

ingredients:

spit:

1200 g saddle of lamb geputzt
1 piece. red pepper
1 piece yellow pepper
1 piece green pepper
10 pieces rosemary
1 clove of garlic
olive oil
salt, pepper

vegetables:
500 g chanterelle
150 g spring onions (chopped)
1 bunch of parsley (chopped)
50 g butter
salt, pepper

salad:
250 g herb-flower-mixture
6 tablespoon olive oil
3 tablespoon raspberry vinegar
150 g fresh raspberries
salt and pepper

preperation:

Cut the saddle of lamb into pieces of about 3 cm length, wash the peppers, cut them and remove the core. Cut the peppers into piece same size as the lamb. Remove the needles of the rosemary sprigs, only on the top leave the needles. Put now by turns pieces of lamb and peppers on the stick. Roast the spits with a bit of olive oil, garlic and the rosemary needles in a pan. Don’t forget to salt and pepper.
Steam the chopped spring onions in the molten butter. Allow the excess to drip off the chanterelles before placing them on the pan. Flavour with salt and pepper, just before arranging on plates – put the parsley into the pan.
Now you wash the herb-flower mixture – for example nasturtium, lavender, mint, parsley, sage, basil, salad burnet, rocket,….
Arrange now all the components on a plate and decorate with the raspberry.
We recommend light toasted wholemeal bread.