Lamb with Vegetables and Mint-Pepper Sauce
Main Dishes • European
Description
Lamb with vegetables and mint-pepper sauce
Ingredients
- Lamb Neck Fillet 1½ kg
- Mint 0 oz
- Onion 1 head
- Carrot 1 piece
- Tomatoes 10 oz
- Celery salt 1 stalk
- Champignons 5 oz
- Spinach 0 lbs
- Garlic 4 cloves
- Olive Oil 0 fl oz
- Green peppercorns 0 oz
- Asparagus 10 oz
- Thyme 4 spoons
- Cognac 5 fl oz
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Remove the meat from the lamb bones and roast the bones in an oven preheated to 390°F with roughly chopped carrots, onions, and celery for fifteen minutes. Then transfer the bones to a saucepan, place it over heat, pour in cognac, and when the cognac has evaporated, add one liter of water, thyme, and mint stems. Leave it to simmer on low heat, occasionally skimming off the excess fat.
Step 2
Finely chop the spinach and sauté it with garlic, a pinch of salt, and pepper in olive oil until the spinach turns into a wet green mass.
Step 3
Sauté the sliced mushrooms in olive oil with salt and pepper until cooked through.
Step 4
Peel the tomatoes, removing the skin, seeds, and inner flesh, then cut the remaining tomato pulp into thin strips.
Step 5
Sear the lamb in olive oil on all sides until a brown crust forms, season with salt and pepper, and then place it in an oven preheated to 355°F for ten minutes.
Step 6
In the baking dish, layer the spinach, followed by a layer of mushrooms, and then a layer of tomatoes. After that, place the dish in the oven along with the lamb for about seven minutes.
Step 7
Strain the broth from the saucepan with the lamb bones, return the strained broth to the heat, and reduce it for ten minutes. Then stir in the green pepper (if using pickled green pepper, rinse it first and do not add salt to the sauce, as the pepper's saltiness will be sufficient; if using dried green pepper, add salt). Cook for three minutes, then add finely chopped mint leaves and remove the sauce from heat.
Step 8
Boil the asparagus in salted water.
Step 9
Serve the lamb, sliced into thin petals, with a sauce, spinach, mushrooms, tomatoes, and asparagus.
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