L

L

o

o

a

a

d

d

i

i

n

n

g

g

.

.

.

.

.

.

Paella dish

Cuban-style bolicheCuban cuisine

Paella dish

Italian dessert sabayonItalian cuisine

Paella dish

Irish Roast CoddleIrish cuisine

Paella dish

Chocolate Chip CookiesAmerican cuisine

Paella dish

Angel sponge cakeAmerican cuisine

Paella dish

KisselRussian cuisine

Paella dish

Gata CookiesArmenian cuisine

Paella dish

ChowderAmerican cuisine

Paella dish

CharlotteRussian cuisine

Paella dish

ChkmeruliGeorgian cuisine

Lamb with quince and sweet potato

2 servings

80 minutes

The recipe was shared with us by Gayane Breiova, brand chef of the Gayane's restaurant.

Energy value per serving

CaloriesProteinsFatsCarbohydrates

0

kcal

0g

grams

0g

grams

0g

grams

Ingredients

2servings

Lamb tenderloin

300

g

Sweet potato

1

pc

Quince

0.5

pc

Garlic

3

clove

Thyme

3

sprig

Rosemary

2

sprig

Coarse salt

200

g

Sugar

10

g

Butter

45

g

Olive oil

20

ml

Green oil

to taste

Chips

to taste

Salt

to taste

Ground black pepper

to taste

Chicken egg

1

pc

Cooking steps

1
Prepare all the ingredients. Preheat the oven to 180 degrees. Pour coarse salt in a mound at the bottom of a baking dish, place the sweet potato on the salt, and bake for 40-50 minutes. Peel the cooked sweet potato.
Required ingredients:
1. Sweet potato: 1 piece
2. Coarse salt: 200 g

2
Crush the garlic cloves with the flat side of a knife, add them to the lamb, add thyme and rosemary sprigs, season with salt and pepper, pour in oil, mix everything together and let marinate for 15-20 minutes at room temperature.
Required ingredients:
1. Lamb tenderloin: 300 g
2. Garlic: 3 cloves
3. Thyme: 3 sprigs
4. Rosemary: 2 sprigs
5. Salt: to taste
6. Ground black pepper: to taste
7. Olive oil: 20 ml

3
Slice the quince into pieces about 1 cm thick.
Required ingredients:
1. Quince: 0.5 piece

4
Heat the pan and place slices of quince on it, drizzle with lemon juice, add sugar and 15 grams of butter.
Required ingredients:
1. Quince: 0.5 piece
2. Sugar: 10 g
3. Butter: 45 g

5
Fry the quince until caramelized on both sides.

6
Heat another pan on high heat. Remove herbs and garlic from the lamb and place the meat in a dry pan. Fry on one side until golden brown.
Required ingredients:
1. Lamb tenderloin: 300 g

7
Flip the meat and add olive oil and 15 grams of butter.
Required ingredients:
1. Olive oil: 20 ml
2. Butter: 45 g

8
Continue frying, turning the meat a few more times. In total, the meat should be fried for 3 minutes on each side. If desired, you can finish cooking the meat in an oven preheated to 180 degrees for 7-8 minutes.

9
Cut the baked sweet potato into large pieces, season with salt and pepper, add a raw egg and butter.
Required ingredients:
1. Sweet potato: 1 piece
2. Salt: to taste
3. Ground black pepper: to taste
4. Chicken egg: 1 piece
5. Butter: 45 g

10
Blend the sweet potato until it becomes a puree.

11
Heat the puree in a saucepan for 2 minutes.

12
Pour a little green oil on the plate, add sweet potato puree, top with lamb and slices of quince. Optionally, garnish with sweet potato chips.
Required ingredients:
1. Green oil: to taste
2. Sweet potato: 1 piece
3. Lamb tenderloin: 300 g
4. Quince: 0.5 piece
5. Chips: to taste

Similar recipes