• Peel the vegetable and cut everything in 1cm big pieces. Sweat onions and parsnip in a pot for about 5 minutes, then add the chopped pumpkin. Season to taste with salt, pepper and nutmeg and sweat for another 5 minutes. Quench with white wine and vegetable bouillon.
• Cook everything for 20 minutes. Shortly before serving, mix the vegetable with the blender, add cream until it’s a creamy purée.
• Crumble or pestle the crispbread. Mingle the herbs with butter, crispbread and egg, flavor it with salt, pepper, horseradish and Dijon mustard; set everything aside for approximately 10 minutes.
• Spread the crust out of crispbread and herbs on the lamb filet.
• Let cook at 130°C for 15-18 minutes in the pre-heated oven (core temperature should not exceed 64°C)
• Shortly before serving, scallop the meat with the crust in the oven for 1-2 minutes so that the crust gets crunchy and gold brown.
• Serving suggestion: First put the purée on the plate, place the lamb crown on it and garnish with chilli, pumpkin seed oil and a sprig of rosemary.
• Enjoy your meal!

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About Wolfgang Link:

He was born in 1972 and became a cook by profession – a diet cook too – and is now chef de cuisine. Cooking is his passion that he cannot indulge during his regular working life. He’s head of a staff cantine catering approximately 2000 people. Additionally, he offers cookery courses and acts also as counsellor for several enterprises when it comes to gastronomic challenges.

He already published 2 books at the publishing house „Edition XXL“:
n° 1: »Mund Art – Die Kunst, einfach zu kochen« (unfortunately already sold out)
n° 2: »Alles am Spieß«; available at www.geschenke-bote.de.

Wolfgang Link is a full-passion cook – you can experience that from his dishes. He even developed a full menu with Dr. Karg crispbread – Enjoy duplicating!