Cand vine vorba de o masa perfecta, putine lucruri se compara cu aromele bogate si savuroase ale cotletelor de miel, mai ales atunci cand sunt combinate cu bunatatea cremoasa a unui piure de mazare si spanac. Calatoria incepe cu selectarea celei mai bune bucati de coaste de miel si marinarea intr-un amestec de ierburi aromatice si condimente. Usturoiul, patrunjelul proaspat, menta, cimbru si oregano sunt macinate impreuna pentru a forma o pasta care infuzeaza mielul cu arome puternice. In timp ce mielul este vedeta, garniturile joaca un rol secundar crucial. Piureul de mazare si spanac combina dulceata mazarei cu tonurile pamantii ale spanacului, iar smantana dulce si parmezanul desavarsesc finetea legumelor. Reteta de cotlete de miel cu piure de mazare si spanac si morcovi sotati in unt este o marturie a artei gatitului, unde fiecare ingredient este respectat si lasat sa straluceasca. Este o masa care te invita sa savurezi fiecare muscatura si sa apreciezi armonia aromelor. Fie ca este o ocazie speciala sau o simpla dorinta de a te rasfata, aceste cotlete de miel cu piure de mazare si spanac va vor satisface cu siguranta poftele culinare.
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INGREDIENTE (pentru 2 portii)
Pentru cotletele de miel:
- 600 grame coasta de miel
- 5 catei de usturoi
- 6 fire patrunjel verde
- 3 fire menta proaspata
- 1/2 lingurita cimbru
- 1/2 lingurita oregano
- 1 lingura ulei de masline
- Sare
- Piper
Pentru garnitura:
- 225 grame mazare inghetata
- 50 grame baby spanac proaspat
- 250 grame baby morcovi
- 60 ml smantana dulce
- 25 grame parmezan
- 20 grame de unt
- Sare
Taiem coasta de miel in doua bucati egale. Intr-un blender punem usturoiul, menta, patrunjelul verde, oregano, cimbru, sare si piper si mixam bine. Acoperim cotletele de miel cu acest amestec si le lasam la marinat timp de 4 ore, ideal de seara pana a doua zi.
Ca de obicei, am ales sa folosesc Tefal One Pot pentru rapiditate si gustul desavarsit al preparatelor, insa putem sa folosim si metoda clasica prin cresterea timpilor de gatire. A doua zi incingem o lingura de ulei de masline in Tefal One Pot si cu ajutorul functiei „Brown” prajim carnea pe ambele parti timp de 2 – 3 minute. Adaugam 200 ml apa si acoperim cu capac, alegand functia de gatit sub presiune pentru 20 de minute.
La expirarea timpului, depresurizam oala si rasturnam carnea impreuna cu sosul obtinut intr-o tava termorezistenta pe care o introducem in cuptorul incins la 180 grade Celsius, timp de 20 – 30 de minute pana cand carnea este frumos rumenita.
Intre timp pregatim garnitura de legume. Fierbem mazarea timp de 10 minute si pregatim la abur spanacul si baby-morcovii pentru 8 minute.
Intr-un blender punem mazarea scursa de apa, spanacul, sarea, smantana dulce si parmezanul si mixam pana obtinem o crema fina.
Incalzim o tigaie si adaugam untul. Cand acesta este topit adaugam morcovii si ii presaram cu sare. Gatim la foc mare timp de 3 minute intorcand morcovii pe toate partile si rumenindu-i usor.
Servim cotletele aurii de miel cu piure fin de mazare si spanac si baby – morcovi colorati usor crocanti.
Detaliile video ale retetei:
Daca v-a placut reteta de Cotlete de miel cu piure de mazare si spanac si morcovi sotati in unt, va invit sa incercati si:
English version
Lamb Chops with Pea and Spinach Puree and Carrots Sauteed in Butter
When it comes to a perfect meal, few things compare to the rich and savory flavors of lamb chops, especially when combined with the creamy goodness of a pea and spinach puree. The journey begins with selecting the best piece of lamb ribs and marinating them in a mixture of aromatic herbs and spices. Garlic, fresh parsley, thyme and oregano are ground together to form a paste that infuses the lamb with strong flavors. While the lamb is the star, the side dishes play a crucial secondary role. The pea and spinach puree combines the sweetness of the peas with the earthy tones of the spinach, and the double cream and parmesan perfect the delicacy of the vegetables. The recipe for lamb chops with pea puree and spinach and carrots sauteed in butter is a state of art, where each ingredient is respected and allowed to shine. It is a meal that invites you to savor every bite and appreciate the harmony of flavors. Whether it’s a special occasion or a simple desire to treat yourself, these lamb chops with pea and spinach puree will surely satisfy your culinary cravings.
INGREDIENTS (for 2 servings)
For the lamb chops:
- 600 grams lamb rib
- 5 garlic cloves
- 6 sprigs green parsley
- 3 sprigs fresh mint
- 1/2 teaspoon thyme
- 1/2 teaspoon oregano
- 1 tablespoon olive oil
- Salt
- Pepper
For the side dishes:
- 225 grams frozen peas
- 50 grams fresh baby spinach
- 250 grams baby carrots
- 60 ml double cream
- 25 grams parmesan
- 20 grams butter
- Salt
Cut the lamb rib into two equal pieces. Put the garlic, mint, green parsley, oregano, thyme, salt and pepper in a blender and mix well. Cover the lamb chops with this mixture and leave them to marinate for 4 hours, ideally from the evening to the next day.
As usual, I chose to use the Tefal One Pot for speed and the perfect taste of the dishes, but we can also use the classic method by increasing the cooking times. The next day, heat a tablespoon of olive oil in the Tefal One Pot and with the help of the „Brown” function, fry the meat on both sides for 2-3 minutes. Add 200 ml of water and cover with a lid, choosing the pressure cooking function for 20 minutes.
At the end of the time, we depressurize the pot and turn the meat together with the obtained sauce into a heat-resistant tray that we insert into the oven heated to 180 degrees Celsius, for 20 – 30 minutes until the meat is nicely browned.
In the meantime, prepare the vegetable side dish. Boil the peas for 10 minutes and steam the spinach and baby carrots for 8 minutes.
Put the drained peas, spinach, salt, sweet cream and Parmesan in a blender and mix until you get a fine cream.
Heat a pan and add the butter. When it is melted, add the carrots and sprinkle them with salt. Cook over high heat for 3 minutes, turning the carrots on all sides and browning them slightly.
Serve golden lamb chops with fine puree of peas and spinach and baby – colorful, slightly crunchy carrots.
If you liked the recipe for lamb chops with pea and spinach puree and carrots sauteed in butter, I invite you to try a Roasted lamb pita bread, Spicy Lamb Chops with Tomatoes and Mint or a Roast lamb & baked vegetables in butter sauce.
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