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Startseite Rezepte | Rezepte aus den Seminaren Menüs 2012/13 2. Seminartag 2012/13 The Lamb fried down in oven / Rigatoni with root beet and cauliflower

The Lamb fried down in oven / Rigatoni with root beet and cauliflower

Ah 20121103 35webIngredients for 4 servings:
Lamb
8 lamb chops (~60-70 g/piece)
400 g Pasta (Band-Noodles / Rigatoni)
2 small shallots
2-4 carrots
20 pea pods
½ cauliflower
2 root beets
coarse salt, fresh grounded pepper, sugar
 
How to prepare noodles and vegetables:
Wash veggies under water and slice carrots. Make small cubes of root beet (you may want to do this with & w/o gloves). Use separate pots! Stew carrots in butter, shallots and spices on low heat. Stew root beet same in a large pan. Cook cauliflower in richly salted water until it's "al dente". Boil noodles "al dente" ~ 8 min., split into two halves. Put one half put into a pan with root beet stir noodles until they get red. Prepare the other half of noodles with extra pure olive oil, so this will not bind color.
 
Hot to prepare lamb chops:
Mix crushed garlic cloves, thyme sprig, rosemary leaves, coarse salt and extra olive oil to a spicy marinade. Marinate lambs at room temperature for at least 30 minutes to 1 hour.
Preheat the oven to 190°C. Heat 1 tablespoon olive oil in heavy large ovenproof skillet over high heat. Fry lab chops until they are brown – for about 3 minutes each side. Put roast lamb chops in preheated oven to desired doneness, about 10 minutes for medium-rare. Transfer lamb to platter; cover and let rest 5 minutes.

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