Friptura de miel & legume coapte in sos de unt

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Nimic complicat dar de maxim efect atat ca si gust cat si ca aspect. Alaturi de o garnitura de cartofi si morcovi copti in unt, cu arome subtile de cimbru, mujdei de usturoi verde si o salata proaspata de primavara este cea mai potrivita alegere pentru Sarbatorile Pascale.

Pentru mofturosii care au idei preconcepute legate de carnea de miel, recomand aceeasi reteta, folosind spata de porc.

INGREDIENTE / INGREDIENTS

(pentru 2 persoane / for 2 servings)

  • 1 spata de miel / 1 lamb shoulder
  • 250 ml ayran sau kefir / 250 ml ayran or kefir
  • 1/2 lingurita cimbru / 1/2 teaspoon thyme
  • Sucul de la jumatate de lamaie / Juice from half of lemon
  • 1/2 lingurita fulgi de chilli / 1/2 teaspoon chilli flakes
  • Ulei de masline / Olive oil
  • 4 catei de usturoi / 4 garlic cloves
  • Sare / Salt
  • Piper / Pepper
  • 2 fire usturoi verde / 2 green garlic pieces
  • 4 cartofi / 4 potatoes
  • 6 morcovi / 6 carrots
  • 50 grame unt / 50 grams butter

Intr-un bol amestecam ayranul cu cimbru, fulgii de chilli, sarea, piperul, usturoiul strivit, sucul de lamaie si 2 linguri ulei de masline. Turnam amestecul peste spata de miel si lasam la marinat la frigider timp de 24-48 ore.

Inainte de pregatire, scoatem carnea din frigider si o lasam la temperatura camerei timp de o ora. Eu am ales sa pregatesc carnea la slow cooker-ul Tefal One Pot. Alegem functia “Brown” si incingem 2 linguri de ulei de masline. Curatam carnea de amestecul de ayran si o prajim cate 2 minute pe fiecare parte, apoi adaugam 50 ml apa si alegem functia “slow cooker” pentru 6 ore. Pentru o friptura frumos rumenita, la sfarsit am mutat carnea intr-un vas termorezistent si am introdus-o in cuptor timp de 10 minute cu functia de ventilatie pornita.

Tips 1: pentru varianta cu carne de porc, urmati aceeasi pasi cu diferenta ca timpul de prepare la slow cooker este de 8 ore.

Tips 2: in cazul in care nu detineti un slow cooker, prajiti carnea intr-o tigaie si apoi o mutati intr-un vas cu capac (de preferat din fonta). Pregatiti carnea in cuptorul incins la 140 grade Celsius timp de 3 ore (miel) / 5 ore (porc). Din cand in cand adaugam putina apa daca este necesar. La sfarsit scoatem capacul si rumenim friptura.

Intre timp curatam cartofii si morcovii. Taiem cartofii pe jumatate. Punem intr-o tava pentru cuptor 50 grame de unt si 2 linguri de ulei de masline. Introducem tava in cuptor pana cand untul este topit. Adaugam cartofii si morcovii, presaram sare si dam in cuptorul incins la 170 grade Celsius timp de o ora. Din cand in cand deschidem cuptorul si miscam tava astfel incat sa acoperim legumele cu sosul de unt.

Pentru mujdei taiem usturoiul verde marunt cu ajutorul unui cutit. Presaram sare mare si adaugam o lingurita de ulei de masline. Amestecam cu ajutorul unei lingurite si adaugam 50 ml apa minerala.

Servim friptura cu legumele coapte in sos de unt, mujdei de usturoi verde si o salata proaspata din salata verde, ridichi, ceapa verde, castraveti, ulei de masline, sare si otet.

English version

Roast lamb & baked vegetables in butter sauce

Nothing complicated but with maximum effect both in taste and appearance. Along with a garnish of potatoes and carrots baked in butter, with subtle aromas of thyme, green garlic sauce and a fresh spring salad is the best choice for the Easter lunch.

For those who have fixed idea about lamb, I recommend the same recipe, using pork shoulder.

In a bowl, mix the ayran with thyme, chilli flakes, salt, pepper, crushed garlic, lemon juice and 2 tablespoons of olive oil. Pour the mixture over the lamb shoulder and leave to marinate in the fridge for 24-48 hours.

Before cooking, take it out of the fridge and leave it at room temperature for an hour. I chose to cook the meat in the Tefal One Pot slow cooker. Choose the „Brown” function and heat 2 tablespoons of olive oil. Clean the meat from the ayran mixture and fry it for 2 minutes on each side, then add 50 ml of water and choose the „slow cooker” function for 6 hours. For a nicely browned steak, at the end I moved the meat to a heat-resistant dish and put it in the oven for 10 minutes with the ventilation function on.

Tips 1: for the pork version, follow the same steps with the difference that the cooking time for the slow cooker is 8 hours.

Tips 2: if you don’t have a slow cooker, fry the meat in a pan and then move it to the bowl with the lid (preferably made of cast iron). Cook the meat in a hot oven at 140 degrees Celsius for 3 hours (lamb) / 5 hours (pork), checking it from time to time and adding a little water if necessary. At the end, remove the lid and brown the steak.

Meanwhile, peel the potatoes and carrots. Cut the potatoes in half. Add in a pan 50 grams of butter and 2 tablespoons of olive oil. Put the tray in the oven until the butter is melted. Add the potatoes and carrots, sprinkle with salt and put in the hot oven at 170 degrees Celsius for an hour. From time to time we open the oven and move the tray so that we cover the vegetables with the butter sauce.

For the garlic sauce, cut the green garlic with a knife. Sprinkle with large salt and add a teaspoon of olive oil. Mix with a teaspoon and add 50 ml of mineral water.

Serve the steak with the vegetables cooked in butter sauce, green garlic sauce and a fresh salad of lettuce, radishes, green onions, cucumbers, olive oil, salt and vinegar.

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