“Poltinger” lamb with yellow lentils and spiced yoghurt – a recipe by Martin Fauster

The particular lamb used in this recipe comes from the “Gutshof Polting” farm located in Lower Bavaria, which stands for particularly high meat quality by means of the natural methods used to rear the animals and the feed they are given.


Ingredients for 4 portions:

To make the saddle of lamb:
800 g saddle of lamb without bones
Salt, pepper
Chopped thyme and rosemary
Rapeseed oil

To make the yellow lentils:
50 g        shallots
2             cloves of garlic
150 g     yellow lentils (dried)
2 pinches Annapurna curry powder
2 tsp      ground cumin
2 tsp      ground coriander
1 pinch turmeric
1             tomato
1             bay leaf
3 sprigs of thyme
700 ml   vegetable stock
20 ml     olive oil
1 tbsp   chopped fresh coriander

To make the spiced yoghurt:
80 g        plain yoghurt
A quarter of a nutmeg
2             cardamon
½ tsp     coriander seeds
½ tsp     aniseed
½ tsp     cumin


Tips from Martin Fauster:

  • Only prepare as much of meat as you think you will eat. The spiced yoghurt and lentils can be stored in the fridge for a few days.
  • As an alternative to the spiced yoghurt, the lamb can also be enjoyed with a fresh mint dip.Mint dip:
    30 g        yoghurt
    30 g        Crème Fraîche
    15           mint leaves
    Salt, cayenne pepper and lemon juice
    To prepare – simple mix the chopped mint leaves with the other ingredients.


Preparation (c. 1 Hour):

Chop the shallots (see “chopping an onion” video) and the garlic into small cubes and sauté in a little olive oil until translucent. Add the lentils and sauté. Then add the seasoning, fry briefly. Chop the tomato into small pieces, add to the pan and brown lightly. Gradually add the vegetable stock to the pan, and add the bay leaf and two sprigs of thyme. Finally cook the lentils on a low heat for c. 15 minutes until soft. Now season to taste with the rest of the olive oil, salt and the chopped coriander leaves.

Chop the saddle of lamb into small médaillons, season with salt and pepper on both sides and then sprinkle with the chopped herbs (thyme and rosemary).

Gently fry the médaillons in rapeseed oil and add a clove of garlic (pressed, incl. skin) and sprig of thyme to the pan. Then put the meat on the metal rack of the oven, place something underneath to collect the juices. It is optional to baste the médaillons with some butter. Roast the meat at 150 °C in the oven for c. 12 to 15 minutes until it has a pink colour. For best results turn the médaillons a few times during this period.

To make the spiced yoghurt – grind the herbs and spices finely in a pestle and mortar, mix with the yoghurt and place in the fridge. After approximately one hour pour the mixture through a sieve to remove the herbs and spices, then place the yoghurt back in the fridge. The spiced yoghurt can also be made the day before.

Bon appetit!






About Martin Fauster

As chef de cuisine, Martin Fauster has shaped the culinary world of gourmet restaurant Königshof in Munich since 2004. His cuisine has been distinguished with a Michelin star and 18 points in Gault Millau.

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