Recipes with Pickled Madagascar peberkorn

Lamb with mustard and Madagascar pepper

Mash the peppers with mustard and butter and add the rasp. Scratch the fat on the back and rinse it with salt and pepper. Brown it on top of 220 gr. Remove the back and butter it with the pasta and raise it for another approx. 1 hour. (15 min / 500 g + 15 min)