Lamb Neck Roast with Quendel Sauce and Fried Potatoes

Ingredients

• 1.2 kg lamb neck roast (neck)
• 2 onions
• 2 Garlic cloves
• 2 carrots
• 200 g knollensellerie
• 1 bay leaf
• 1 tsp juniper berries
• 1 tsp peppercorns
• 800 g waxy potatoes
• 2 tbsp clarified butter
• 1 onion
• Salt
• pepper (from the mill)
• 200 ml whipping cream
• 4 thyme sprigs
• Salt
• pepper (from the mill)
• thyme (for garnish)

Instructions

1. 1.

   Wash and pat dry the lamb. Bring a pot of water to a boil and submerge the meat so it is fully covered. Simmer gently for about 30 minutes. Peel and dice the onions, garlic, carrots, and knollensellerie. Skim off any foam that forms and add the vegetables, bay leaf, juniper berries, and peppercorns to the pot after the initial 30 minutes. Continue cooking together for approximately 1 hour until done.

2. 2.

   Peel the potatoes and cut into small cubes. In a non‑stick pan with not too hot clarified butter, fry for 15–20 minutes until golden brown. Peel and finely dice the onion, adding it during the last ~5 minutes of frying. Season with salt and pepper to taste.

3. 3.

   Take about 150 ml of the lamb stock and bring it to a boil with the cream and thyme. Reduce slightly until it becomes mildly thickened. Remove the thyme sprigs and season with salt and pepper. Just before serving, whisk briefly with an immersion blender to create a light froth.

4. 4.

   Remove the meat from the stock, cut off any kitchen twine, slice into portions, and arrange on top of the potatoes. Pour the sauce over the lamb and garnish with thyme. Serve immediately.