A classic of Alsatian cuisine, newly interpreted for the elegant Easter table.
🥘 What exactly is Bäckeoffe?
Traditionally, a hearty stew made from pork, beef, and lamb, marinated in white wine, with potatoes, onions, and spices – slow-cooked for hours in an earthenware pot. Rustic, hearty, and wonderfully filling.
But for Easter, it can be a bit lighter, greener, and more aromatic. We make from it:
✅ Lamb as the star solo
✅ Fresh spring vegetables instead of heavy potatoes and meat
✅ White wine-lemon broth with herbs
✅ Served in mini cocottes or oven roasters
🛒 Ingredients for 4 people:
For the marinated lamb:
- 600 g lamb leg, cut into cubes
- 1 tbsp Dijon mustard
- 2 garlic cloves, finely chopped
- 1 tsp lemon zest
- 3 sprigs of rosemary
- 1 tsp honey
- 200 ml dry white wine (e.g., Riesling or Pinot Blanc)
- Salt, pepper
For the spring vegetables:
- 2 spring onions, sliced into rings
- 2–3 carrots, peeled, sliced
- 150 g sugar snap peas
- 150 g green beans
- 100 g young peas (fresh or frozen)
- ½ fennel bulb, thinly sliced
- 4 small new potatoes, thinly sliced
- 2 tbsp olive oil
For the broth:
- 250 ml vegetable stock
- 150 ml white wine (in addition to the marinade)
- 1 tsp white balsamic vinegar
- 2 bay leaves
- 1 tsp fennel seeds (optional)
- Salt & pepper
🔪 Preparation:
1. Marinate (the day before or at least 2–4 hours prior):
- Mix lamb cubes with mustard, honey, garlic, lemon zest, rosemary, salt, pepper, and white wine.
- Cover and marinate in the refrigerator.
2. Prepare the vegetables:
- Clean all vegetables and cut into even pieces.
- Lightly marinate the potato slices with salt and olive oil.
3. Layer in cocottes or roasting dishes:
- Start with a layer of potato slices.
- Then add a layer of vegetables.
- Place lamb cubes (without rosemary sprigs!) on top.
- Repeat with vegetables and potatoes – layer like a gratin.
4. Pour in the broth:
- Mix vegetable stock, white wine, balsamic vinegar, bay leaves, fennel seeds and pour over the ingredients. It should almost cover everything.
5. Bake:
- Put the lid on or cover well with aluminum foil.
- Bake at 160 °C fan for about 2 hours in the oven.
- Remove the lid 15 minutes before the end to allow the surface to brown slightly.
🌿 Serving suggestion:
Serve directly in the small pot – sprinkle with some fresh lemon zest, coarse fleur de sel, and fresh parsley.
Serves well with: a chilled Riesling, fresh baguette, and a gentle Easter breeze through the window.
🎁 Vegetarian option?
Replace the lamb with marinated king oyster mushrooms or smoked tofu – using the same marinade, slightly adapted (e.g., without honey, instead a bit of maple syrup).