Lamb trotters with oyster mushroom sauce
- 500-600 g oyster mushrooms
- 3 lamb’s trotters
- 3-4 medium carrots
- 1 clove of garlic
- 1 stalk of rosemary
- oil, salt and pepper
Make a marinade from the oil, salt and pepper, garlic and rosemary.
Cut the oyster mushrooms and carrots into strips and add to the marinade along with the lamb. Leave for several hours.
Roast the lamb trotters in a covered dish at 200°C for one and a half to two hours, depending on the size of the trotters.
When the meat is almost done, add the mushrooms and carrots and continue to roast.
Serve with gnocchi mixed with green pesto.