mercoledì 20 novembre 2013

Yummy Lamb



Last week I saw some organic lamb meat at the supermarket which was looking just gorgeous. I am not a meat expert, but in this case was easy to understand.
And the meat was also not pre-marinated, like I normally see lamb meat for sale here in Austria where I live.
So I brought home a couple of packages and this is what I did. Result has been gorgeous. The meat was tasty and juicy and extremely soft!
For 4 people I prepared 4 steaks (lamb ones are pretty small) and 6 ribs. Do not exaggerate with portions because lamb meat is pretty fat and after few of it, especially if you plan also some appetizer, you are fine. I recommend also to serve some salad for side dish to help to remove the sense of fat.
Ingredients amounts are indicative, you do not need to follow it strictly.



Ingredients for 4

Lamb meat (eg 4 steaks and 6 ribs)
2 ½ onions
White wine 250ml
1 garlic clove
Rosemary
Thyme
Salt, pepper
Meat spices mix
Bouillon powder
5 potatoes
Olive oil  

Chop half onion in small pieces. Cover the meat with spices: rosemary, thyme, pepper and a bit of meat spices mix.
Take a big enough plastic bag (eg the one for deep frozen) and pile the meat with the onion inside the bag.

Pour gently white wine in the bag until the meat is almost covered. Close the bag and for safety place it in a bowl.
Store the meat in the fridge for some hours. The beast would be over night or even 24h marinating. From time to time shake the bag to uniform the marination.
At the end of the marinating time take a large frying pan and warm up a couple of spoons of oil. When the pan is hot place few meat pieces per time and brown them on both sides at strong heat.

When you are done with the meat, boil in the same pan half of the marination for few minutes.
Cut 2 onions in thin slices. Add one spoon of olive oil in the pressure cooker and pile layers of meat and onion slices.
Add some rosemary and the boiled marination and 2 cups of water. Sprinkle with 1 tbs of bouillon powder.
Cook under pressure for 60minutes.
(If you do not use the pressure cooker I think you can cook the meat in the oven covering the tray with aluminum foil. Cooking for few hours (3h?) until the meat is soft. Add further liquid if evaporating too much. Do not let the meat dry)
Pre heat the oven at 200°C. Wash the potatoes and cut them in 4mm slices.
Cover a baking tray with baking paper and fat it with 1 tbs of olive oil. Align the potatoes slices. Drop some of the meat sauce over the potatoes to give lamb taste. Bake for 30min.
Remove the meat from the pressure cooker and align it over the potatoes. Take care in this step and use a couple of tools because now the meat is very soft and will fell in pieces, eg the ribs meat will slide away from the bones.
Wet the meat in the tray with some spoons of the sauce out of the pressure cooker and bake again for other 15-20min until the meat will start to brown.
In the while process the sauce with an immersion blender and boil it softly.

When the meat is ready serve the tray on the table with the sauce on the side.

This is  the only picture I managed to take during the dinner.. we were too busy :)


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