yields 4-6 portions
4 lamb steaks, 200 grams each
4 sprigs rosemary
60 grams bacon
dash of beer
For the Potato Cakes
100 grams pork fat
800 grams potatoes, cooked in skins then peeled
200 grams wholemeal flour
For the Plum Sauce
80 grams bacon
250 grams plum jam
200 grams prunes
Divide the meat up into 4 pieces, then take some bacon and rosemary
and press it into the steaks. Rub in some salt and pepper, fry in hot
oil on both sides, occasionally splashing with a drop of beer.
For the Potato Cakes: Dice up the pork fat, fry and leave to one side – you won’t need this
until it’s time to plate up. Finely grate the potatoes and mix together
with the other ingredients to form a dense dough. Gouge out gnocchi
with a spoon or knife and toss into boiling water. Drain and arrange in a
bowl where you should mix them with the fried pork fat.
For the Plum Sauce: Chop up the bacon and fry. Add the jam, a little water if required
and simmer. Finally throw in the prunes and season with a pinch of salt.
bacon recipe courtesy of: Czech Specials, Czech Tourism