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Lamb in lemonsauce with pasta

Lamb in lemonsauce with pasta

  • Pasta

  • 500 g of lamb meat

  • 50 g of bacon

  • 1 tablespoon flour

  • 3 cups of white wine

  • 2 cups vegetable broth

  • juice of 1 lemon (unsprayed)

  • juice of 1 lime (unsprayed)

  • 3 egg yolks

  • 1 onion

  • 2 cloves of garlic

  • nutmeg

  • parsley

  • salt and pepper

Cut the lamb into 3 cm cubes and toss them in flour. Cut the onion, garlic and bacon into small cubes. Fry the bacon. Add the lamb bit by bit to not lower the temperature too much. Brown the meat. Add the onion and garlic. Reduce with white wine and season with salt, pepper and nutmeg. Boil when vigorously stirring. Dilute with broth. Let the pot simmer on low heat, regularly stirred up for about 45 minutes. (until the meat is tender).

Cook the pasta al dente.

Beat the egg yolks, lemon juice and lime juice together. Remove from the heat and remove the pieces of meat up with a strainer. Slowly pour the egg cream in and whisk vigorously. The sauce must in no way get to boil again, as it will then separate. Add the chunks of meat back into the sauce. Grate the lemon peel and lime zest fine. Chop the parsley. Carefully turn the pasta into the sauce with pieces of meat. Serve with lemon zest, grated lime zest and parsley on top.

 

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