Caramelized lamb roast, baked with spices and red wine, assorted with braised potatoes and a soté of green beans with garlic
Chef Iustin Manea, from Hanul Lui Manuc restaurant in Bucharest, recommends that we associate this Easter recipe with Feteasca Neagra, a red wine from Lilac Vineyard.
INGREDIENTS
* The ingredients below are required for two dishes.
- Lamb pulp with bone – 1 piece
- Olive oil
- Thyme
- Rosemary
- Salt
- Pepper and pepper grains
- Sweet boya
- Bay leaves – 2 pieces
- Sugar
- Green beans
- Garlic powder
- Potatoes
- Tomato – 1 piece
- Red wine
- Butter
The lamb pulp is prepared directly in the tray. We cover it with a little olive oil, sprinkle a little salt and pepper, 2 bay leaves, pepper grains, thyme and sweet boya. You will have to massage the lamb pulp with all the spices, for a beautiful crust. Finally add some sugar. Pour a little red wine into the tray and place it in the oven for about 1 hour and a half at 160 degrees.
For the side dish:
Wash and cut the potatoes into thicker slices, then place them in a tray. Add olive oil, rosemary and garlic. Mix all the ingredients and place them in a tray in the preheated oven at 200 degrees for about 45 minutes.
Wash also the green beans and cut their ends. In a pan, add oil, salt and butter over the green beans. If you want them better cookcked, put some water over them and keep them covered on a small fire until they reach the desired consistency. Add also the garlic, together with the salt and the pepper. Stop the fire, cover with a lid and leave it to rest for 5 minutes before serving.
The tomato can be baked together with the potatoes and used for decoration.
The lamb pulp is mounted on a plate and, on top of it, add the sauce that has remained in the tray along with the side dish. You can serve this delicious plate, with a glass of red wine for a plus of flavor.
Enjoy!
TURKEY AND SHRIMPS