Mary’nate a little lamb

This dish is done in 30 minutes but the aftertaste will stay much longer. A bottle of Chianti and your Friday night is home free.

  • 700 g Lamb fillet or other tender pieces from the lamb
  • 4 large Potatoes
  • 200 g goat or Feta cheese
  • 1 Zucchini
  • 2 handful of Peas
  • a bunch of Basil
  • Parsley (half as much as the basil)
  • Mint (half as much as the basil)
  • Olive oil
  • 4 Garlic cloves
  • 3 tbsp Capers
  • 2 Lemons

Marinate the lamb

Marinate the lamb for 15 min in 1/2 dl olive oil, 2 chopped garlic cloves, juice and skin from a lemon, pepper.

Salsa Verde

When finishing the marinate mix1/2 dl olive oil, 1/2 dl water, 1 garlic glove, the fresh herbs, capers, juice from a lemon, salt and pepper in a blender. You can use any fresh herbs you have at home.

Vegetables

Cut the potatoes in 3 mm thin slices and slice the zucchini in sticks. Fry in a pan with olive oil and a cloves of garlic. Cook the peas for 1 min.

Lamb

Roast the lamb shortly on each side in a pan. Put in oven on low temp 100-125⁰ C until the temperature reaches 63⁰. Don´t forget salt and pepper

Serve with balsamic glaze.

Music: The Breeders – Last splash

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