Sarbatorile pascale au trecut ca un gand, insa cu siguranta au mai ramas prin congelator cateva cotlete de miel, pe care sa le punem in valoare la celebrul gratar de 1 Mai. Incercam cotlete de miel picante cu rosii si menta, o reteta rapida in care punem in valoare carnea de miel bine condimentata cu garnitura de rosii coapte si menta proaspata.

INGREDIENTE / INGREDIENTS

(pentru 4 portii / for 4 servings)

Pentru cotlete de miel / For lamb chops

• 4 cotlete de miel / 4 lamb chops
• 50 ml ulei de masline / 50 ml olive oil
• 4 catei de usturoi / 4 garlic cloves
• 1 lingurita piper negru / 1 teaspoon black pepper
• Sare / Salt
• 1 lingurita fulgi de chilli / 1 teaspoon chilli flakes
• 1 lingurita oregano uscat / 1 teaspoon dried oregano

Pentru rosii cu menta / For mint tomatoes

• 500 grame rosii cherry / 500 grams cherry tomatoes
• 2 linguri menta tocata / 2 tablespoons chopped mint
• 2 linguri ulei de masline / 2 tablespoons olive oil
• 1 lingurita sumac / 1 teaspoon sumac
• Sare / Salt

Intr-un bol amestecam uleiul de masline, oregano, piperul, fulgii de chilli si usturoiul zdrobit. Presaram cotletele de miel cu sare si le ungem apoi foarte bine pe toate partile cu amestecul de condimente. Lasam la marinat 2-3 ore la rece.

Incingem foarte putin ulei de masline intr-o tigaie grill si prajim cotelele de miel cate 2 minute pe fiecare parte, apoi le introducem in cuptorul incins la 180 grade Celsius pana cand temperatura interioara a cotletelor ajunge la 62 grade Celsius (aproximativ 12 minute). Dupa ce le scoatem din cuptor, le lasam la odihnit timp de 10 minute acoperite cu o folie de staniol.

Intre timp, pregatim garnitura de rosii. Presaram rosiile cu sare si adaugam uleiul de masline si menta tocata. Incingem foarte putin ulei de masline intr-o tigaie si rasturnam rosiile. Adaugam sumacul si prajim rapid, timp de 2-3 minute.

Servim cotletele de miel cu garnitura de rosii si sumac.

Detaliile video ale retetei le gasiti aici.

Daca v-a placut reteta de Cotlete de miel picante cu rosii si menta, va recomand sa incercati si lipii cu friptura de miel si sos racoritor de iaurt sau o friptura de miel cu legume coapte in sos de unt.

Spicy Lamb Chops with Tomatoes and Mint

The Easter holidays have passed like a thought, but there are definitely a few lamb chops left in the freezer, which we will highlight at the famous May 1st barbecue. We try spicy lamb chops with tomatoes and mint, a quick recipe in which we highlight well-seasoned lamb meat with a garnish of baked tomatoes and fresh mint.

In a bowl, add the olive oil, oregano, pepper, chilli flakes and crushed garlic. Sprinkle the lamb chops with salt and then grease them very well, on all sides with the spice mixture. Let marinate for 2-3 hours in the fridge.

Heat a small quantity of olive oil in a grill pan and fry the lamb chops for 2 minutes on each side, then put them in the oven at 180 degrees Celsius until the inside temperature of the chops reaches at 62 degrees Celsius (about 12 minutes). After removing them from the oven, let them rest for 10 minutes covered with foil.

Meanwhile, prepare the tomato garnish. Sprinkle the tomatoes with salt and add the olive oil and chopped mint. Heat a small quantity of olive oil in a pan and put the tomatoes. Add the sumac and fry quickly for 2-3 minutes.

Serve the lamb chops with a garnish of tomatoes and sumac.

You can find the video details of the recipe here.

If you liked the recipe for Spicy Lamb Chops with Tomatoes and Mint, I recommend you try the pita bread with lamb steak and refreshing yogurt sauce or a lamb steak with vegetables cooked in butter sauce.

ENJOY OUR RIDE!

• Tapassio – Pasiune pentru tapasuri mediteraneene si unguresti
• R Box Forest – casuta suspendata dintre copaci
• Supa crema de rosii si toast cu branza
• Cartofi prajiti la Actifry
• Salata cu piept de rata, orez negru, portocala si rodie