Lamb baked with oranges and carrots

Lamb baked with oranges and carrots

Marinated with a paste of coriander, pepper, lemon zest, garlic and mint, the lamb is braised in the oven in the company of oranges and carrots. try also this chutney of aubergines recipe too.

Ingredients

Main course For 4 people

1 teaspoon of coarse sea salt

2 tablespoons of coriander seeds

1 teaspoon of black peppercorns

1 lemon

2 cloves of garlic

1 sprig of mint

4 tablespoons of olive oil

600 g of boneless lamb gigot

600 g of carrots

200 g of red onions

2 oranges

1.5 dl of water

3 tablespoons of liquid honey

150 g of canned chickpeas

2 sprigs of cilantro

Preparation: approx. 20 minutes

Marinade: approx. 30 minutes

Cooking: 70 minutes

Total time: 2 h

Freind's kitchen recipes, pumpkin and almond cake.

How to proceed

Put the salt, coriander seeds and peppercorns in a mortar. Add the finely grated lemon zest, garlic and mint leaves. Pound everything until you get a paste. Mix it with 3/4 of oil. Cut the meat into slices of approx. 1.5 cm thick. Spread the aromatic mixture over the meat and leave to marinate for approx. 30 minutes

Cut the carrots into small pieces, the onions into thin strips, the oranges with the peel into 5 mm slices.

Preheat the oven to 170 ° C. Remove the marinade from the meat and set it aside. Brown the meat over medium heat without oil for approx. 2 minutes. Arrange the orange slices along the edges of a baking dish. Arrange the meat and vegetables in the center. Distribute the reserved marinade. Add the water and sprinkle with honey. Cover and cook in the oven for 70 minutes.

Drain the chickpeas and rinse them with cold water. Brown them over high heat in the remaining oil. Chop the coriander very finely and sprinkle it over the chickpeas. Before serving, spread the chickpeas over the meat. You may be interested to read asparagus cake recipe/ homemade pomegranate liqueur.

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