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.
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.
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.
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