European chefs very often use tea in cooking. It is suitable for flavoring and savory flavors of meat, poultry and fish.
It is necessary
- - lamb tenderloin 1 kg;
- - prunes 150 g;
- - juice and zest of 1 lemon;
- - garlic 2 tooth;
- - onions 2 pcs;
- - black tea (brewing) 2 tbsp;
- - sugar 2 tsp;
- - Seasoning "Provencal herbs" 3 tbsp;
- - vegetable oil, salt.
Instructions
Step 1
Toss a lot of water with salt, lemon juice and zest. Place the meat - the piece should be completely covered with liquid. Refrigerate for 12 hours.
Step 2
Peel the onion, cut into cubes and save in hot oil. Pour the prunes with boiling water, let cool, cut into strips. Pour 400-500 ml of water over the tea leaves. Add sugar and leave to infuse, strain.
Step 3
Rinse and dry the lamb. Make deep cuts in the piece. Brush with pressed garlic. Fry in a skillet preheated with oil until golden brown on all sides.
Step 4
Place several layers of foil on top of each other and form a pallet with sides. Add meat, salt. Insert prunes into the cuts. Sprinkle with herbs, onions, pour over with tea. Bake for 1-1.5 hours at 180-200 ° C.
Step 5
Cut the meat into portions and put on a dish with the prunes. Pour over the juice formed during baking, garnish with herbs. Serve as a side dish with potatoes or fresh vegetable salad.
