For the lamb casserole, finely mince the well trimmed lamb shoulder (without tendons and skin) or have it minced at the butcher’s right away.
Chop the onions, fry them in hot clarified butter and add the minced lamb. After briefly roasting, season with salt, pepper, a pinch each of rosemary and thyme and the pressed garlic cloves.
Stir in the sour cream, cook well again for a few minutes and set aside.
For the puree, peel the potatoes, boil in salted water until tender, lift out and let steam for a few minutes. Strain potatoes, stir in warmed milk and stir in butter flakes.
Finally, mix in egg yolks and season with salt and a little nutmeg.
Grease an ovenproof dish well with butter, fill in the meat mixture and, using a piping bag, squirt the puree over the farce as a decorative lattice.
Put some butter flakes on the puree and bake in the preheated oven at 180 °C for 1/2 hour until golden brown.
Preparation Tip:
Cabbage sprouts and green salad are recommended as side dishes.
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