The fresh lamb of the year is on its way to the shops, and it paves the way for delicious harvest dishes. Thinking outside the poultry casserole is definitely allowed. Lamb ribs with rosemary and garlic, for example, taste delicious with a somewhat more untraditional accessory. Create, enjoy, eat more, repeat.

For this recipe I have used lamb from Hallingskarvet. When the lambs crawl in the mountains and enjoy the herbal diet, it adds to the great taste of the meat. These lambs also have an extra delicious meat filling.

Recipe for 3-4 people:

Lammeribbe

  • 1 whole lamb beetle
  • 2 tassels of rosemary
  • Sea salt, roughly ground pepper
  • Rape oil for frying
  • 4 cloves of garlic
  • 2 medium sized red onions
  • 1 whole star anise
  • 1 teaspoon whole fenicel cream
  • 3 whole cardamom seeds
  • 0.5 desiliter soy sauce
  • 0.5 deciliter water
Approach
  1. Preheat the oven to 175 degrees and find a large refractory form or a frying pan.
  2. Chop onion in strips. Have the onion strips, three whole garlic cloves with shells, 1 tassel rosemary, star anise, fenikel cream, and cardamom frost in the mold. Pour over soy sauce and water and set aside.
  3. Make sure the meat. Raise the lamb with a sharp knife. Rub the meat well with salt, pepper and finely chopped fresh rosemary on both sides. Massage the herbs in the squares to add delicious taste to the casserole. Then cut a garlic clove in two ok rub this well in.
  4. Heat oil in a large pot or thickened pan and brown the meat until it has a nice crust on both sides.
  5. Put the lamb with the fat side up over the bulb in the frying pan. The meat is fried in the middle of the oven until the desired core temperature is achieved. Difficult to say some exact time, but follow the steak thermometer from 25 minutes. The meat should rest for at least 15 minutes after frying. This is to keep the meat of the beef in the meat rather than pouring out when it is cut.
  • 52 grader = rare
  • 58grader = medium/rare.
  • 62 grader = medium
Shake off the power of the mold. This can be used as a starting point for a good sauce sooner or later.
The lid is served next to the meat. It is now full of delicious flavor.

Sweetpotatoes Sweet potatoes made with baked sweet potatoes are the best side-kick of lamb ribs. You can get the recipe here.  Remember to calculate about 40 minutes of cooking time of sweet potatoes. You can do it at the same time as you cook the lamb.

Quinoasalat
While the meat is resting, you can prepare the quino salad.
  • 1 of quinoa
  • 2 parts water
  • About 2 tablespoons of broth
  • 2 stems spring onions
  • fresh herbs like thyme, basil and rosemary
  1. Rinse the quinoa well. First in hot water (boiled, not hot tap water), then in cold. This to release the bitterness of the quinoa.
  2. Boil water, power (for extra taste) and quinoa. Turn the heat down and simmer the heat for 15-20 minutes until the water is pulled. Place the boiler aside for 5 minutes before stirring.
  3. Put freshly chopped quinoa in a bowl of chopped herbs and finely chopped onion.
Myntedressing
Instead of a classic sauce, you can make a fresh cold mintress. This one gets everyone!
  • 2 tablespoons mayonnaise – to cook home-made mayonnaise in a sweat
  • 2 tablespoons kesam
  • 1 tablespoon finely chopped fresh mint
  • 1 pissed lime
  • A little salt and pepper
Mix all the ingredients into a small bowl and season with salt and pepper.
Fried eggplant
For this dish, it fits perfectly with some sliced ​​aubergines.
  • 1 large eggplant
  • Salt
  • Olive oil for frying
  • About 1/2 teaspoon cumin
  1. Cut the eggplant along in 0.5 cm thick slices. Have salt on both sides to salt out the bitter substances. Wipe off salt and water after about 15 minutes.
  2. Heat oil in a frying pan. Stir the aubergines golden and tender on both sides. It takes about 5 minutes on each side.
  3. Sprinkle the cumin and fry the eggplant slices a little minute with the spice side down. Thus the spice flavor enters the vegetable meat. Server immediately.

Leave a Reply