Baked Lamb with Prunes by Jamie Oliver
8 servings
150 minutes
Этот рецепт — истинное воплощение британской гастрономической элегантности, вдохновленное стилем Джейми Оливера. Баранина, запеченная с черносливом, приобретает изысканную глубину вкуса, где сочное мясо наполняется сладковатыми фруктовыми нотками и легким дымным оттенком бекона. Травы и специи раскрываются в процессе запекания, создавая гармонию ароматов, а картофель, пропитавшийся мясным соком, становится идеальным гарниром. Этот блюдо, столь традиционное и душевное, идеально подходит для семейного ужина или праздничного застолья, когда хочется порадовать гостей чем-то особенным, согревающим и насыщенным.
1
Boil the potatoes in salted boiling water for 10-12 minutes, just until slightly tender.
- Potato: 1750 g
2
Drain the water, transfer the potatoes to a large baking dish (to make room for the meat). Slightly crush the potatoes with the convex side of a spoon - they should crack but not flatten. Add halved lemons, 5 sprigs of rosemary, and season with salt and pepper.
- Potato: 1750 g
- Lemon: 3 pieces
- Rosemary: 10 sprigs
- Salt: to taste
- Ground black pepper: to taste
3
Make 10 cuts across the lamb leg with the sharp tip of the knife, entering the meat slightly at an angle. The depth of the cuts should be about 4 cm, then they can be slightly widened with a finger.
- Leg of lamb: 3 kg
4
Tear the anchovies into two or three pieces. Cut the remaining rosemary sprigs into three parts. Slice the garlic into rounds. Use the tip of a knife to open the cuts from the pits on the prunes, and insert a piece of rosemary, anchovy, and garlic into each cavity. Wrap with a strip of bacon.
- Anchovies: 4 pieces
- Rosemary: 10 sprigs
- Garlic: 3 cloves
- Prunes: 10 pieces
- Bacon: 10 pieces
5
Insert the prepared plums into the 'pockets' of the meat, trying to bury them deep enough so they don't fall out during cooking.
6
Place the lamb on top of the potatoes, drizzle with olive oil all around, and season with salt and pepper.
- Leg of lamb: 3 kg
- Potato: 1750 g
- Olive oil: to taste
- Salt: to taste
- Ground black pepper: to taste
7
Bake in a preheated oven at 180 degrees for 1 hour and 45 minutes, basting with the resulting juice until a dark brown crust forms. Keep an eye on the rosemary sprigs sticking out of the lamb: if they start to burn, drizzle them with oil and push them deeper into the 'pockets'. Let it 'rest' for 10 minutes before serving.