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CR Lamb

Saddle of lamb with sweet potato soufflé by Stefan Fuchs

The Walser Gasthaus Saalachstube is an exemplary family business. It is now led by the Fuchs family in its third generation. Stefan Fuchs brings vitality to the kitchen and aims to revive traditional dishes. The apprentice state champion stands alone in the kitchen and creates a new menu every Monday. He has crafted a tasty recipe for you!

Discover the recipe in our recipe database

Ingredients for 4 portions


For the sweet potato soufflé

  • 125 g QimiQ Classic
  • 400 g sweet potatoes
  • Olive oil
  • Salt
  • 1 egg(s)
  • 10 g corn starch
  • 1 tsp. turmeric, dried
  • black pepper

For the saddle of lamb

  • 700 g saddle of lamb
  • Salt
  • black pepper
  • 40 g olive oil


  1. For the soufflé: Wash and dry the sweet potatoes, rub with olive oil and salt, wrap in aluminium foil and braise in a preheated oven at 170 °C (convection oven) until soft.
  2. Leave to cool and scrape the potatoes out of their skins.
  3. Mix the uncooled QimiQ Classic with the egg, starch, spices and sweet potato and pour into greased soufflé moulds.
  4. Bake in the preheated oven at 160 °C (convection oven) for approx. 25-30 minutes.
  5. Remove the skin and fat from the saddle of lamb. Season the meat with salt and pepper, sear in a pan with olive oil and cook in a preheated oven at 160 °C (convection oven) for approx. 8 minutes more.
  6. Rest the saddle of lamb for a while, cut it open and serve with the sweet potato soufflé.