Recipe Crying lamb : Practical and Delicious

Recipe Crying lamb : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Crying lamb. You are currently reading Recipe Crying lamb : Practical and Delicious. This recipe is the creation of the chef Jo Anne Calabria. Recipe Crying lamb requires 10m, cook 1h 30m and serve 4. Caution: allergy . Now let's move on to the main theme, namely ingredients and presentation suggestions...

The name of this delicious lamb recipe is inspired by the one-dish meal French village women bake in community ovens. The lamb is cooked on a rack, and as it slowly cooks, the juice drips 'tears' onto the vegetables below.

Ingredients:

11 Ingredients

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  4 medium sebago potatoes, cut into 4cm pieces
  
  
  


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  1 large red capsicum, thickly sliced
  
  
  


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  1 large green capsicum, thickly sliced
  
  
  


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  1 large eggplant, cut into 4cm pieces
  
  
  


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  2 tbsp olive oil
  
  
  


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  1 bulb garlic, halved crossways
  
  
  


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  1/3 cup mint jelly, warmed
  
  
  


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  1 1/2 tbsp lemon juice
  
  
  


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  1 tbsp fresh thyme leaves
  
  
  


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  8 lamb loin chops, trimmed
  
  
  


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  Salt, to season
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

3 Method Steps

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  Step 1
  
  
  
  
  Preheat oven to 200°C/180°C fan-forced. Place potato, capsicum and eggplant in a large roasting pan. Drizzle with 1 1/2 tablespoons oil. Toss to combine. Add garlic to pan. Roast for 45 minutes.
  
  
  


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  Step 2
  
  
  
  
  Meanwhile, combine mint jelly, lemon juice and thyme in a bowl. Heat remaining oil in a large non-stick frying pan over medium-high heat. Add lamb. Cook for 2 minutes each side or until browned. Remove from heat. Brush both sides of lamb with half the mint jelly mixture.
  
  
  


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  Step 3
  
  
  
  
  Arrange lamb over vegetables. Season with salt and pepper. Roast for a further 20 to 25 minutes, brushing with remaining mint jelly mixture halfway through cooking, for medium or until cooked to your liking. Serve.
  
  
  

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