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Restaurant TVRZ: Bandit's Lamb Roulade With Sour Beans - VIDEO

Published: 17.12.2011
This time we leave the centre of Prague, and we go into the recipe for a magical environment Průhonice Castle, the fortress restaurant. Chef and owner John Pride also takes us to the good old days when between Moravia and Slovakia were playing bandits, who after the battles often used to come home exhausted and hungry.

Rebellious lamb fillet with green beans to the soup: 4 servings

1 kg boneless lamb neck

6 slices of English bacon

4 cloves garlic, crushed

200 g onion

bundle of fresh herbs - thyme, rosemary, bay leaf

teaspoon freshly milled black pepper

100 g olive oil

thick broth of lamb bones - as needed

2 spoons of butter

From meat to tenderize sheet, brush with the chopped garlic, top with slices of English bacon, roll and tie butcher twine. Use salt and pepper and stir-fry on all sides in the hot oil. Chop onion finely, put them in oil until golden brown and grill. Add the bundle of fresh herbs and pour over lamb broth. After welding Put baked rolls and simmer until tender. Remove the meat and the juice is reduced to a reasonable amount. Before serving whip bits and pieces to soften butter sauce. Don´t overcook, otherwise the fat will separate us. Add salt and pepper to taste. Serve soup with beans and boiled potatoes.

400 g green beans adjusted

200 g thick sour cream - Creme Fraiche

50 g of butter



vinegar, sugar

Boil beans in salted water until tender. Drain, fry in butter, add Czech vinegar, which let evaporate, add sour cream and let the beans dissolve only season with salt, sugar and pepper. Boil the potatoes in salted water with caraway seeds and serve as an attachment.

Bon Appetit Restaurant wishes Tvrz, Průhonice.

Text/foto/video: Klára Svobodová


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