Filter
Reset
Sort ByRelevance
Tabatha
Leg of lamb with aubergine olives chutney
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Cut the aubergines into cubes of 1 cm.
-
Chop the onion and finely chop the garlic.
-
Cut the olives into quarters.
-
Let the meat come to room temperature.
-
Heat 2/3 of the oil in a frying pan and fry the aubergine cubes while stirring around brown.
-
Spoon the onion, garlic, lemon zest, olives, 1 tablespoon of lemon juice and some salt and freshly ground pepper and pour in the tomato juice.
-
Allow this mixture to simmer gently for 15-20 minutes.
-
If it is too dry add a dash of tomato juice.
-
Rub the pieces of lamb with salt, freshly ground black pepper, cinnamon and cumin.
-
Heat the remaining olive oil and the butter in a frying pan and fry the pieces of leg of lamb over medium-high heat in 12-15 minutes until nicely browned (on the inside they are rosé), turn them regularly.
-
Let the meat rest on a shelf under aluminum foil for 5 minutes.
-
Cut the meat into slices and serve on warm plates with some warm aubergine chutney next to it.
-
Tasty with couscous and grilled tomatoes.
-
15 minMain dishgrated horseradish, lemon juice, lightly salted butter, salmon nuts, oil, salt, (freshly ground) black pepper,salmon with horseradish butter
-
25 minMain dishWhite rice, sunflower oil, vegetarian bacon strips, paprika mix, chilibones, tomato cubes, flat leaf parsley, sour cream,chili with vegaspekjes
-
30 minMain dishfloury potatoes, olive oil, onion, sauerkraut from the barrel, (fresh) thyme leaves, chicken bouillon, apples (well-known), fine smoked sausage à 275, milk,sauerkraut stew with baked apple and smoked sausage
-
30 minMain dishpumpkin, olive oil, onion, tomato cubes, leeks, dried Italian herbs, wholemeal penne, cooking cream,pumpkin with penne
Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Loved it