Piccata of Lamb with Barley Risotto

For lamb piccata with barley risotto, quarter the tomatoes, chop the onion and squeeze the garlic cloves.

Sauté in oil, add tomatoes and bouillon, simmer on low heat for about 20 minutes. Add sugar and season with salt and pepper. Puree finely with a blender.

Melt butter in a second pan, add curry, mix well and deglaze with white wine.

Add vegetable broth and simmer for 2 minutes. Mix the tomato sauce with the curry sauce.

For the barley risotto, finely chop the onion and finely dice the carrot and leek. Sauté the onion in butter.

Add the carrot, leek and barley, deglaze with white wine and pour in the vegetable stock. Cook over low heat, stirring frequently, until tender, 15 minutes. Stir in the butter, add the whipped cream and heat everything up again.

Season with salt and pepper. Salt the lamb, turn it in the flour, mix the eggs with the mountain cheese and pull the lamb through the egg mixture. Fry in hot grape seed oil on both sides, add butter and finish frying.

Arrange the barley risotto on the center of the plate, add the piccata diagonally and pour the tomato curry sauce around it.

Garnish the lamb piccata with barley risotto with a parsley leaf.

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