Roasted Saddle of Sonoma Lamb with Mustard Spinach Spaetzle and Cabernet Sauce

INGREDIENTS:1 lamb saddle with flaps
as needed, salt
as needed, freshly ground white pepper
2 cloves peeled garlic
butcher twine

½ pound high gluten flour
pinch baking soda
fat pinch baking powder
½ tsp. salt
2 Tbsp. dry mustard
5 fl. oz. spinach milk (see note)
2 whole eggs
2 oz. usalted butter to reheat sp'tzle

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