Pickled Lamb in Pancake

Cut the lamb into cubes of about 3 cm. Form the kefir over it and pickle for one night. The following day, remove the lamb from the pickle and free it from the kefir. Finely dice the bacon and shallots and roast them with a little bit of lard until golden. Add the lamb and season. Add the white wine and the stock. Gently simmer for 40 minutes.

Put whole wheat flour and wheat flour in a large enough bowl. Stir through eggs as well as the milk and stir into the flour. The butter run and as well as the spices to the dough form. Let this finished dough swell for 1 hour and then strain it through a sieve.

Cut the leeks into long ribbons and blanch them briefly in salted water. Next, quench in cold water.

After the meat is cooked, mix the egg yolks with the crème fraîche, mustard, oil and juice of one lemon and add to the ragout form stirring continuously. Remove from heat and thicken slightly with the egg yolks.

In a coated frying pan, finish baking narrow and large pancakes.

Cut sorrel and spinach into narrow strips and pick off the tarragon. Add the cut greens to the ragout form just before serving.

On the plate a little bit of ragout and sauce form. In the middle of the pancake form a little bit of the finished ragout. Tie the pancake with the leek and put the tarragon on top. Put this package on the plate and bring to the table.

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