On the menu this Easter: lamb, chervil root, red beets and raspberry vinegar. At the stove for you: head chef Günther Döberl from Stiar in Ischgl. Here’s the recipe.


For the red beets
2 red beets
Caraway, salt
20 ml raspberry vinegar
30 ml raspberry syrup
50 ml vegetable stock
20 g butter

For the chervil root crème
200 g peeled chervil root
10 g butter
10 g nut butter
Rapeseed oil

For the crispy chervil root
2 chervil roots
Frying oil

For the raspberry vinegar jelly
4 g agar-agar powder
100 ml raspberry vinegar
1 tbsp seedless raspberry jam
Chervil root strips
3 chervil roots
Clarified butter

For the saddle of lamb
600 g saddle of lamb, deboned and trimmed
100 ml white wine
100ml sherry
Freshly-ground pepper
Thyme, rosemary
1 clove of garlic
Lamb stock or a little beef broth
80 g butter
1 tbsp tomato paste
Oil or butter to roast
Chervil stalks to garnish


Wash the red beets thoroughly and cook with the caraway until soft in plenty of salted water.

In the meantime, heat the butter and rapeseed oil for the chervil root crème in a pot, sweat the roughly-chopped chervil root until blanched, add water and cook until soft. Remove the roots from the stock and puree finely with the nut butter. Add a little of the cooking stock as necessary. Season to taste with salt.

For the crispy chervil root, thinly slice the roots with the peel and fry until crispy in plenty of oil. Leave to cool and chop finely.

For the raspberry vinegar jelly, stir the agar-agar with the raspberry vinegar and jam until smooth and then bring to the boil. Simmer for around 2 minutes, stirring continuously. Pour into a flat, rectangular mould and leave to harden in the fridge. Puree finely with a hand blender.

Cook the chervil roots for the strips in plenty of salted water until firm to the bite, cut into strips and roast gently in the clarified butter until golden-brown.

Peel the soft-cooked red beets, slice thinly and cut out in rounds. Bring the raspberry vinegar, raspberry syrup and vegetable stock to the boil. Beat in the butter and glaze the red beet slices in the mixture. Season to taste.

Season the lamb with salt, thyme garlic and pepper. Brown briefly in a little oil in a hot frying pan. Remove and bake in the oven at 150 C° for around 7 minutes. Add the tomato paste to the remaining roasting fat in the pan, cook briefly and add in the white wine and sherry. Add a little broth and leave to simmer. Season with salt, thyme and garlic as necessary. Stir in flakes of cold butter to thicken the sauce. Cut the lamb into tranches, place on pre-heated plates and add the sauce. Dress with a spoonful of chervil root crème, sprinkle over the crispy chervil root and top with the red beet slices. Use a piping bag to place small dabs of raspberry vinegar jelly on the slices of red beet.

Add the roasted chervil root strips and garnish with chervil stalks.