Baked lamb loin. Lamb chops - delicious and juicy cut mutton bones, which can fry, bake, cook on the grill, and it will all be very tasty.
400 gr. lamb loin on the edges
1 table spoon of mustard
3/4 Art. dry bread crumbs (or breadcrumbs)
medium bunch of parsley, leaves only
2 cloves garlic
2 tablespoons of grated Parmesan cheese
2 tablespoons olive oil
for the sauce:
50 ml. balsamic vinegar
1 clove of garlic
1 onion, shallot
200 ml. chicken broth
50 oz. cold butter
How to cook baked lamb loin
There breading serves a decorative role,Decorating lamb loin, and acts as a seasoning. The breading mixture we add parsley and garlic, and roasted lamb loin with it will look very nice. At the end you can sprinkle lamb loin with balsamic vinegar.
Pork loin marinated in a marinade - rosemary, thyme, garlic, salt, black pepper, olive oil, 2 hours.
Separate the fat on the outside of a diamond loin,without touching the meat and fry for a few minutes in olive oil until golden brown. Remove the brisket from the pan and set aside to cool.
Connect all the ingredients in a blender and breadinghow to chop, try, if necessary, add more olive oil and season to taste with salt and black pepper. Evenly lubricate side of fried pork loin with mustard and cover with an even layer of breading, lightly pressing down her palm. Bake at 220 degrees for 20-25 minutes in order to get the frying medium, or 15 minutes for medium rare.
How to cook the sauce for meat
At the same pan, on which you friedloin, sauté over medium heat until transparent chopped shallot, two minutes later, add the chopped garlic, a minute later, pour the balsamic vinegar and increase the heat. Shoulder blades scrape off all the burnt bits off the bottom of the pan, give balsamic vinegar boiled down several times and pour the chicken broth. Uvarov sauce has doubled, remove the pan from the heat, and small portions knead it cold butter, cut into cubes. Keep the sauce warm, but not boiling, otherwise it will immediately disintegrate into components.
Remove the brisket from the oven, cover with foil andlet soak for 5 minutes, then cut into individual portions or chops. Serve the brisket with sauce, garnish of vegetables or mashed potatoes and a good red wine.