Leg of lamb from Zakopane

euromaxx a la carte | Video Podcast | Deutsche Welle

The region around Zakopane, Poland, is famous for Oscypek cheese and lamb dishes. Chef Sylwester Lis, from the Hotel Bukovina, cooks a very modern version of a traditional lamb entrée.Lamb Parcels with Pumpkin and Sweet Potato Dumplings Serves two Ingredients: Leg of lamb - 120g per person For the marinade Salt, black pepper, lime juice, lime zest, chili peppers, fresh rosemary, Whisky (Jack Daniels) Meat stock Phyllo pastry Preparation: Clean the leg of lamb and rub in the marinade. Douse it with some whisky, then pour over the meat stock. Bake in the oven at 80 degrees Celsius for 12 hours. When the meat is lovely and tender, carve it and wrap small portions in phyllo pastry. Bake the parcels for 8 minutes at 200 degrees Celsius until the pastry is crispy. Keep the stock to use as a sauce later on. Ingredients for the dumplings: 100 g pumpkin 300 g sweet potatoes 100 g flour 1 egg 300 g Jerusalem artichokes Preparation: Wrap the pumpkin and sweet potatoes with a few drops of oil in aluminium foil. Bake the pumpkin for four to six hours and the sweet potatoes for two hours at 150 degrees Celsius. Peel and mash the cooked vegetables, adding some flour and the egg to form a dough. Roll out and cut into pieces. Cook the dumplings in boiling water. They are ready when they rise to the surface. Slice the Jerusalem artichokes thinly and fry in olive oil. Leave to cool and dry out. Crumble them and roll the dumplings in the crumbs. Ingredients for the vegetable jam: 10 g melted butter 20 g onions 2 g garlic 100 g red pepper 50 g pumpkin 100 g tomato passata chili, savory, salt and pepper Preparation: Cut up the vegetables and cook with the other ingredients until al dente. Ingredients for the cranberry jelly: 100 g frozen cranberries 10 g dried cranberries 200 ml red wine 1 tbsp honey gelatine (or agar) Preparation: Cook the cranberries in a pan, add the wine and honey and leave to simmer at a low temperature. Strain and add the gelatine to thicken. Leave to cool and serve with the meat. Ingredients for the cheese mousse: 100 g goat cream cheese 100 g smoked Oscypek cheese 100 ml milk (2 percent fat) 100 ml buttermilk white pepper salt Preparation: Mix the goat's cheese with the milk and heat to 90 degrees Celsius, until it becomes creamy. Add the other ingredients. Leave to cool. Smacznego! Bon appetit!