saddle of lamb with peanuts, cocos milk & red onion salsa

recipe of 4

  • 650 g saddle of lamb,  remove excess grease
  • remove the needles of 5 rosemary twigs, chopped
  • 6 gloves of garlic, squashed with the blatte of a big knife
  • 3 tb olive oil
  • 4-8 caper fruit, divided for serving
  • coarsed salt & fresh black pepper

peanut sauce

  • 100 g skinned, roasted & salted peanuts
  • 15 g sesam seeds, roasted
  • 1 red chili, chopped
  • 3 anchovies in oil, drained & chopped (10 g)
  • 2 tb olive oil
  • 1 1/2 tb lemon juice
  • 10 g coriander green, leaves & sticks, chopped
  • 3 tb cocos milk

red-onion-salsa

  • 1/2 small red onion, sliced into 1 mm thin rings (50 g)
  • 1/2 tsp sumach
  • 1/4 tsp sugar
  • 1 tb apple vinegar
  • 70 g Piquillo paprika (roasted paprika), cut into 1 mm thin rings
  • 10 g parsley, chopped

 

how to do

  • rub the meat, the rosemary, garlic, oil, 1 tb salt & 1/2 tb black pepper into a plastic box & let it marinate for minimum 4 hours, if possible overnight
  • put all the ingredients for the peanut sauce in a blender,  put it aside till needed
  • for the salsa put the onion rings in a bowl
  • add sumach, sugar & 1/4 tsp salt & mix with your fingers
  • rose with the vinegar & add paprika & parsley
  • mix all & put it aside till needed
  • preheat a grill pan by high temperature
  • take the lamb off the marinate, spice with 1/2 salt & some fresh black pepper
  • roast it from all sides 2-3 minutes
  • lower the temperature to medium & roast further for 6-8 if you like your meat medium or 1-2 minutes longer, if you like it fully cooked
  • let rest the meat for 2 minutes, then cut it into 1 cm thick slices
  • arrange it with the peanut sauce & onion salsa

 

smell, taste & go for the show…

 

recipe picked of: Nopi – das Kochbuch, Y. Ottolenghi & R. Scully, DK Verlag

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