- Boneless saddles of lamb, marinated -
Article:
Boneless saddle of lamb, marinated,
80g,
frozen goods
with Herbes de Provence
Contents: 4 x 80 g = 320 g, vacuum-packed
Item: 5 x 320 g = 1.6 kg
Preparation:
Slowly defrost the meat. Before frying dab off the excess juice and season just with white pepper. Sauté the meat in a preheated frying pan or grill until crispy.
Cook each side for approximately 1 minute, then continue to fry the meat very slowly for approximately 3-5 minutes at a high temperature.
Right at the end season with salt according to taste.
The meat is very suitable for the à la carte business, for banquets and lunch buffets or as a main component of a set meal. In the barbecue season it is a welcome change to other types of meat.
Recipe idea:
Brown pine nuts without adding fat at a low temperature - watch out, keep at it!
Cut saddle of lamb into strips, mix with rosemary and 1 tablespoon of oil and marinate briefly. Sauté saddle of lamb at a medium heat all around within 3 minutes, take out of the pan, add garlic and salt and cover. Put the remaining olive oil in the pan and sauté the vegetables, including the aubergines, for 5 minutes while stirring continuously. Add 1 cup of water and tomato puree and fold in the spinach. Leave to simmer for 5 minutes at a low temperature. Then fold in rocket and season with the remaining ingredients. Serve strewn with pine nuts. Spaghetti goes well with this.
