Shish kebab in eggplant
2020-08-13 / test@t
Lamb with quince
Lamb with quince is an ideal winter dish, bright both in appearance and in taste. Young lamb goes well with baked quince and juniper sauce. We bake the quince, and then add sugar and salt to balance the taste.
Ingredients
- lamb tenderloin - 800 g
- quince puree - 160 g
- juniper sauce - 120 g
- green peas - 60 g
- edamame beans - 40 g
- sea salt and parsley powder for serving
- quince pulp-800 g
- butter - 80 g
- salt, sugar
- beef bones - 1 kg
- red wine - 100 ml
- vegetables (onions, carrots, leeks in equal proportions) - 100 g
- water - 1 liter
- juniper berries - 5 pcs
- butter - 50 g
STEP-BY-STEP COOKING RECIPE
Step 1
Season the meat with salt, pepper and grill until medium rare.
Step 2
Quince puree. Bake the quince in the oven until soft, peel and remove the seeds, then punch the resulting pulp in a blender with the addition of sugar, salt, butter.
Step 3
Juniper sauce. Fry the beef bones until brown in the oven. Put the bones in a deep saucepan, cover with cold water, add red wine, onions, carrots, leeks. Cook everything over low heat over a lid for about 12 hours. Strain through cheesecloth or towel. Boil the broth to a thick sauce, add the juniper and cook for 5-7 minutes. Strain and add butter, salt, pepper.
Step 4
Blanch the green peas and edamame beans in salted water until they remain green and slightly crispy.
Step 5
Innings. Cut the meat across the fibers into slices 1.5-2 cm thick and put on a plate along with green peas and edamame beans. Drizzle with juniper sauce, sprinkle with coarse sea salt and parsley powder on top.
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