The name of this dish is pronounced in a completely restaurant-like way, but it's not as complicated as it sounds. This dish is not suitable for a ceremonial feast, but for a picnic, buffet table, gatherings - when you can feed your friends without resorting to special costs and culinary delights.
It is necessary
- - lamb loin on the bone 500 grams;
- - 10 shallots;
- - carrots 1 kg;
- - sugar 2 tablespoons;
- - butter 50 grams;
- - 5 branches rosemary;
- - kiwi 3 pieces;
- - fennel seeds 1 teaspoon;
- - mayonnaise.
Instructions
Step 1
We put the lamb loin on the board and make a deep longitudinal incision, not reaching the end. We open the meat so that it spreads on the board, and inside we could put the filling.
Step 2
Now the meat needs to be beaten off. If you don't have a hammer in your kitchen, any heavy object will do.
Step 3
Now we will wrap the filling in these layers of meat. We use kiwi for the filling, it will give the meat more juiciness. Cut the kiwi into small pieces.
Step 4
Grease the meat with mayonnaise, sprinkle with paprika, season with salt and spread the kiwi on top, spreading it over the entire surface of our "pocket".
Step 5
We twist the "pocket" with the filling into a roll.
Step 6
Sprinkle a little oil on top. Sprinkle with chopped rosemary on top and salt a little more. Now the lamb ribs need to be wrapped in foil so that the roll does not unwind when baking.
Step 7
We transfer the lamb to a baking sheet and send it to the oven, preheated to 180 degrees for 30 minutes.
Step 8
Now let's start preparing the side dish. Carrots need to be cut in half lengthwise. Throw halves of carrots into boiling water and cook for 7-10 minutes.
Step 9
While the carrots are boiling, you can make caramel. To do this, pour sugar into a preheated pan and wait until it acquires a slightly brown color and melts. While the sugar has not yet melted, add butter to the center. We mix.
Step 10
Cut the shallots (you can use onions) in half, add them to the caramel in the pan and stir.
Step 11
We take the carrots out of the water and put them in a frying pan with caramel and onions and fry a little. Our garnish is almost ready, it remains to season it with fennel seeds, it will give a light and delicate aniseed aroma. Cover the pan with a lid and leave to simmer for a couple of minutes.
Step 12
We take out the lamb from the oven and transfer the carrots to a plate. That's it, our dish is ready! Serve this dish by cutting the loin into pieces, so it will be more convenient for guests to take the ribs from the plate.
