| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Dairy, Grains |
Moroccan |
Food networ, Food6 |
2 |
Servings |
INGREDIENTS
| 1 |
|
Rack lamb |
| 1 |
T |
Coriander, freshly chopped |
| 2 |
T |
Mint, freshly chopped |
| 300 |
|
Meat stock |
| 250 |
g |
Selection of root vegetables |
|
|
of your turnips |
|
|
parsnips |
|
|
choice baby onions |
|
|
sweet |
|
|
potatoes carrots |
|
|
cut into small dice |
| 50 |
g |
Butter |
|
|
Oil for cooking |
| 1 |
|
Chickpeas, drained and |
|
|
pureed |
| 6 |
T |
Instant polenta |
| 200 |
|
Milk |
| 1 |
|
Garlic clove, crushed |
| 1 |
T |
Coriander seeds |
| 1 |
T |
Fennel seeds |
| 1 |
T |
Cumin seeds |
| 1/2 |
T |
Caraway seeds |
| 1 |
T |
Cardamom seeds |
| 1/2 |
t |
Turmeric |
| 1/2 |
t |
Cinnamon, all ingredients |
|
|
blitzed together in |
|
|
a blender |
INSTRUCTIONS
Sprinkle the rack of lamb liberally with the avieh spice. Place in a
pre-heated oven for 12-15 minutes until cooked pink. At the same time,
coat the vegetables with a little oil and roast in the same oven until
golden. Bring the milk and garlic to the boil in a saucepan. Rain in
the polenta and cook, stirring continuously until the polenta leaves
the sides of the plan clean. Add the pureed chickpeas, season to
taste. Heat the meat stock with the coriander and mint, add the butter
in small pieces, whisking consistently. To serve, dress a spoonful of
polenta in each serving bowl, cut the lamb rack into cutlets, dress on
the polenta. Add the vegetables to the sauce and carefully pour over
the lamb. Serve immediately. Converted by MC_Buster. Converted by
MM_Buster v2.0l.
A Message from our Provider:
“All suffering can be traced back to people disobeying God”