Confit Saddle of Lamb with Red Wine Chili Pears and Ginger Potato Noodles with Pistachios

For the confit lamb saddle with red wine, mash the cooked potatoes and knead a dough with flour, semolina, butter, egg yolk and salt. Grate the ginger and add to the dough. Roll noodles from the dough and cook them briefly in boiling salted water. Strain the finished noodles and toss them in a mixture of melted butter, grated pistachios and salt.

Season the lamb fillet with salt, garlic, thyme, rosemary and chili and sear briefly in a pan with a little oil. Then heat plenty of olive oil with a chili pepper and garlic clove and cool to 55 degrees (at this temperature you can still reach into the hot fat without burning yourself!). In the hot oil, slowly confit the saddle of lamb(about 20 minutes).

For the confit saddle of lamb with red wine, cut the pears into quarters or eights, depending on their size, and remove the core. Cook in a pan with red wine, a pinch of sugar, soy sauce and chopped chili. Thicken with cornstarch and add fresh mint cut into strips just before serving.

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