Good evening foodlovers! This weeks winner of "Food of the week" was Lamb chops! I give you what you want, so here it is! Lamb chops with rösti and redwine-thyme sauce.
2 persons
Ingredients:
Red wine-thyme sauce
5 dl red wine
2 vegetable stocks
2 carrots
2 parsnips
2 yellow onions
1 tablespoon of black currant jelly.
1 teaspoon of collorit
½ dl corn starch
5 dl water
thyme
Marinating
400 g lamb chops
2 dl olive oil
a nip of vegeta
a nip of black pepper
2 cloves of garlic
some fresh thyme
Rösti
2 potatoes
2 carrots
some green "leaves" of the leek
Oven baked tomatoes
2 tomatoes
feta cheese
How to:
Red wine-thyme sauce
Start of by chopping the parsnips, carrots and the onion in medium sized pieces, then put them in a casserole and fry it for 10 minutes. Pour the red wine sauce into the casserole and let it boil for 15 minutes.
Add the water, some thyme, a nip of white pepper and the vegetable stocks, let it continue to boil for about 40 minutes. Strain the vegetables out of the sauce.
Add the black currant jelly and boil it for about 2 minutes. Finish it by adding the corn starch and the collorite, let it boil until it gets the right consistency.
Marinating
Crush the garlic cloves and mix all the ingredients in a bowl. If you want the best taste you should let the lamb chops stay in the marinating for 2 days, and you should mix it once a day. You can also let it stay in the marinating for about 2-3 hours, it's enough for the meat to get a lot of flavour.
When you feel the meat is ready, fry it until you get it the way you want it, I want mine rare.
Rösti
Start by peeling and grating the potatoes and the carrots. Cut the leek in thin, 10 cm long sticks.
Mix it all and press the remaining fluid out of the mix with your hands.
Form the mixture into small platelets and fry them on both sides then put them in the oven for 5 minutes on 200 degrees.
Oven baked tomatoes
Clean the tomatoes inside and put the feta cheese in the tomatoes.
Let it cook in the oven for 20 minutes on 200 degrees.
Bon appetit!
/Attila5 dl red wine
2 vegetable stocks
2 carrots
2 parsnips
2 yellow onions
1 tablespoon of black currant jelly.
1 teaspoon of collorit
½ dl corn starch
5 dl water
thyme
Marinating
400 g lamb chops
2 dl olive oil
a nip of vegeta
a nip of black pepper
2 cloves of garlic
some fresh thyme
Rösti
2 potatoes
2 carrots
some green "leaves" of the leek
Oven baked tomatoes
2 tomatoes
feta cheese
How to:
Red wine-thyme sauce
Start of by chopping the parsnips, carrots and the onion in medium sized pieces, then put them in a casserole and fry it for 10 minutes. Pour the red wine sauce into the casserole and let it boil for 15 minutes.
Add the water, some thyme, a nip of white pepper and the vegetable stocks, let it continue to boil for about 40 minutes. Strain the vegetables out of the sauce.
Add the black currant jelly and boil it for about 2 minutes. Finish it by adding the corn starch and the collorite, let it boil until it gets the right consistency.
Marinating
Crush the garlic cloves and mix all the ingredients in a bowl. If you want the best taste you should let the lamb chops stay in the marinating for 2 days, and you should mix it once a day. You can also let it stay in the marinating for about 2-3 hours, it's enough for the meat to get a lot of flavour.
When you feel the meat is ready, fry it until you get it the way you want it, I want mine rare.
Rösti
Start by peeling and grating the potatoes and the carrots. Cut the leek in thin, 10 cm long sticks.
Mix it all and press the remaining fluid out of the mix with your hands.
Form the mixture into small platelets and fry them on both sides then put them in the oven for 5 minutes on 200 degrees.
Oven baked tomatoes
Clean the tomatoes inside and put the feta cheese in the tomatoes.
Let it cook in the oven for 20 minutes on 200 degrees.
Bon appetit!
Inga kommentarer:
Skicka en kommentar