Saddle of lamb, breaded "Parritt"
87 30 минут 4 порции
Saddle of lamb, breaded "Parritt" with a bright salsa and rice bubble Mix on the side. Hello! Today we had an incredibly flavorful dinner that I can't not share with you, my dear cooks. I have aromatic lamb in a crispy spicy batter with rice and juicy vegetable salsa. And all I cooked it for 30 minutes. Pangrattato invented by the Italians of the poorest segments of the population, it crumbled toasted bread. And what they have done, that invented it. It seems simple, in our crackers, and as it sounds: PANGRATTATO)))
Ingredients for Saddle of lamb, breaded "Parritt"
- Figure - 4 pack.
- Lamb - 500 g
- Mustard - 2 tbsp
- Baton - 1 piece
- Black pepper
- Garlic - 2 the tooth.
- Olive oil - 4 tbsp
- Pepper - 1 piece
- Chili - 1 piece
- Red onion - 1 piece
- Vinegar - 2 tbsp
Step by step instruction of cooking Saddle of lamb, breaded "Parritt"
Lamb chop I prepared in advance: salt and pepper, smeared mustard and sent to marinate in the fridge. I did it in the morning, and on arrival from work, start dinner
On the side I chose the rice bubble mix from Mistral
Finely chop the rosemary, thyme, cilantro, chili and garlic and fry spices in a pan in a little olive oil.
Finally add bread crumb and mix all evenly.
Very quickly brown the meat in a hot frying pan
On both sides.
Preheat the oven to 185 °C. the Fried slices of meat densely to roll in Magritte
And bake for about 20 minutes.
While the meat baked I made a juicy salsa of peppers. Finely chopped red onion, garlic, bell pepper, chili pepper, cilantro, mint, salt. Made with a mixture of olive oil and wine vinegar. Mint perfectly set off the sharp taste of the salsa.
Turned out juicy aromatic lamb with spicy sauce and hearty rice on the side. A little flavored balsamic vinegar