4 steaks from a saddle of lamb, 200 g each
4 rosemary sprigs
60 g bacon
oil for frying
a splash of beer
100 g speck
800 g potatoes boiled whole and then peeled
200 g coarse flour
80 g bacon
250 g plum butter
200 g dried prunes
Cut the saddle of lamb into four pieces, push bacon and rosemary sprigs into the meat, season with salt and pepper. Sear the steaks in hot oil on both sides, add some beer for baking.
Chop the speck into small cubes, roast it, set aside. You will need it for serving. Grate the potatoes finely and mix them with the remaining ingredients until you have semi-solid dough. Put some of the dough on a cutting board and quickly cut off small bits with a knife or spoon into a pot of boiling salted water. When cooked, take the dumplings out with a sieve and place them in a bowl, where you mix them with the speck.
Roast bacon pre-cut into small cubes, add the plum butter, some water if needed, and cook. In the end, add the dried prunes and season with a pinch of salt.