Ingredients
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500 g lamb loin
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salt
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black pepper
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sauce
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a few fresh sprigs parsley
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40 ml olive oil
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1 clove of garlic garlic
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a few fresh sprigs cilantro
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salt
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black pepper
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1/2 chili pepper
Directions
Lamb loin is a very tender meat that does not require a long time to cook. The best way to cook a loin is to quickly sear it in a pan or grill like a beef steak.
If you think the lamb smells, you just haven’t bought the right one yet. Choose the meat of young rams (Up to 13-16 kg), and everything will be fine. How to determine age? According to the size of the animal. If the loin cutlets are very large, then the ram is already old. Small and thin say that this is a young lamb. But you don’t need to try to buy a lamb. This is a very small animal, up to 6 kilograms, and it is usually cooked entirely on a spit.
Chimichurri is a spicy sauce based on olive oil with garlic, herbs and/or chili peppers. You can add mint to it instead of cilantro. Mint is especially good with lamb!
This sauce can be used not only for lamb, but also for marinating and serving beef and fish.
Steps
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1
Done
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preparationCut the loin into portions, if it was not done for you at the market or in the store. Salt, pepper and leave for 10-15 minutes. |
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2
Done
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saucePrepare the sauce by grinding all the ingredients in a food processor. If there is none, chop the greens, grate the garlic, mix all the ingredients. |
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3
Done
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preparation1. Heat a frying pan over medium-high heat, grease the bottom with olive oil. Put the meat, fry for 5-7 minutes until golden brown, turning 3-4 times during the process. Sprinkle with freshly ground pepper and serve immediately with the sauce If you will serve the salad immediately, you can pour the dressing on the croutons, if you will serve the salad later, put the croutons aside so that they remain crunchy. |
