Juicy and aromatic lamb is a win-win option for both a ceremonial and an everyday lunch. Bake it with eggplant and tomatoes. This dish can be prepared in portioned pots or as a whole piece stuffed with minced vegetables.
It is necessary
-
- Lamb with vegetables in pots:
- 800 g lamb;
- 4 eggplants;
- 4 tomatoes;
- 3 cloves of garlic;
- 1 large onion
- vegetable oil for frying;
- fresh rosemary;
- salt;
- ground black pepper.
- Mutton
- baked in dough:
- 700 g of the best edge of the neck;
- 1 onion;
- 2 eggplants;
- 2 tomatoes;
- parsley
- thyme and rosemary;
- vegetable oil for frying;
- 1 pack of puff pastry;
- 1 egg;
- salt;
- ground black pepper.
Instructions
Step 1
Lamb baked in pots cooks quickly enough, and the meat turns out to be very soft and tender. Rinse the thin edge or sirloin, remove films and excess fat. Cut the flesh from the bone and cut it into cubes. In a skillet with heated vegetable oil, sauté chopped onions and garlic until golden brown. Add meat to the pan and fry until golden brown.
Step 2
Place the lamb and onion in a bowl and add a little more oil to the pan. Cut the young eggplants into slices, peel the tomatoes, remove the grains. Chop the pulp. Stir the vegetables, stirring occasionally, until the excess liquid evaporates. Transfer them to a bowl of meat, salt and pepper, add finely chopped fresh rosemary and stir.
Step 3
Place the meat and vegetables in portioned clay pots. Cover them with lids and place in the preheated oven. Roast the lamb for 10 minutes, serve directly in the pots, accompanied by fresh cereal bread and sour cream.
Step 4
For a festive table, you can prepare a more complex and elegant dish - stuffed lamb baked in dough. Take the best edge of the neck, skim off excess fat from the meat, and trim off the flesh from the top of the bones. Rinse and dry the meat. Place it on a wire rack on a baking sheet and roast in the preheated oven for 10 minutes.
Step 5
Prepare the filling. Finely chop the eggplants, peel the tomatoes and remove the seeds. Chop them into small pieces. Fry vegetables in hot oil until soft and water evaporates. Mash them in a puree, add finely chopped parsley, thyme and rosemary and stir. Season with salt and pepper. Spoon the mixture onto a piece of lamb, placing it in the indentation next to the bones.
Step 6
Roll out a layer of ready-made puff pastry and carefully wrap the lamb with it, leaving the edges of the bones free. Place the roll on a baking sheet, brush the dough shell with an egg. Place the meat in an oven preheated to 200 ° C and bake for 15-20 minutes. Then reduce heat and cook for another 15 minutes. Serve on a large platter.
