Pan Fried Lamb Backstraps With Roasted Potatoes And Tomatoes Food

PAN FRIED LAMB BACKSTRAPS WITH ROASTED POTATOES AND TOMATOES

Steps:

• Vegetables:.
• Preheat the oven to 200°C
• Put everything into a roasting dish just big enough to hold it. Season with salt and pepper and mix everything well so that it is all coated with oil.
• Put into the oven and roast until the potatoes are tender and the tomatoes have collapsed, about 45 minutes. Keep warm.
• Lamb:.
• Put the oil, pepper, oregano and garlic into a blender or food processor and purée until smooth.
• Pour the mixture over the lamb and mix well so the lamb is well coated.
• Heat a frying pan until very hot and add the lamb.
• Pan-fry for about 4 minutes on each side until the lamb is medium.
• Remove from the pan and rest while you make the sauce.
• Pour any fat from the pan, put it over high heat and add the wine.
• Let it bubble then add the stock. Bring to the boil, scraping up the caramelised juices from the pan with a wooden spoon, and reduce until it is becoming syrupy. Stir in the butter.
• Slice each lamb shortloin into 4 pieces and serve it on top of the vegetables with the sauce poured over.

MECHOUL - MARINATED LAMB BACKSTRAPS

Steps:

• Put lamb in a bowl, add rest of ingredients and, using hands, combine to cover all of lamb.
• Refrigerate for at least 1 hour.
• Grill to medium rare on the bbq.
• Don't forget the minted yogurt.

FRIED LAMB BRAINS

Steps:

• Place lamb brains in a bowl with cold water for at least 2 hours. Change the water every half hour, until the brains are thoroughly cleansed.
• Place brains in a saucepan with fresh water, add onions, salt, vinegar and 1 tablespoon of parsley.
• Bring to a boil and then immediately remove the brains and place in a paper towel to drain.
• Cut into four pieces and season with a little olive-oil, lemon juice, and parsley.
• Roll the brains in flour, dip in egg, and fry in a skillet with oil, over medium heat for 7-8 minutes.

ROASTED LAMB WITH POTATO, ONION AND TOMATO GRATIN

Steps:

• Preheat oven to 450°F.
• Rub bottom of 16x10 gratin pan with split garlic clove.
• Arrange potato slices in bottom of pan.
• Season with salt, pepper, some of the thyme and chopped garlic.
• Add a layer of onions and seasoning.
• Add a layer of tomatoes and seasoning on top.
• Drizzle with wine and oil.
• Trim the thicker portions of fat from the leg of lamb.
• Season with salt and pepper.
• Place lamb on a sturdy cake rake directly on top of gratin pan.
• Roast, uncovered, for about 1 hour and 15 minutes for rare lamb (1 hour and 45 minutes for well-done); turning lamb every 15 minutes, basting with liquid from gratin pan.
• Remove from oven and allow to sit for 20 minutes before carving.