Lamb loin with lingonberry marinade
4 servings
90 minutes
Lamb loin under lingonberry marinade is a harmony of rich meat flavor with bright berry notes. This recipe has roots in Russian cuisine, where the combination of berries and meat has long been a tradition. Lingonberries, slightly tart and sour, add sophistication to the lamb, while the marinade rich in spices and herbs makes the meat especially tender and aromatic. Slow steaming preserves all the juiciness of the lamb. The dish is complemented by golden potatoes in a spicy marinade and piquant sweet peppers with homemade adjika. Such a dish is perfect for special occasions – it delights the eye, impresses with its taste, and awakens true gastronomic delight.
1
Chop the onion into medium-sized cubes. Finely chop the dill, parsley, and rosemary without making them too small. Add black ground pepper, salt, cumin, grated garlic, and lingonberries. Mix everything by hand to burst the lingonberries.
- Onion: 3 heads
- Green: 50 g
- Garlic: 3 cloves
- Cowberry: 100 g
2
Rub the lamb with the marinade and let it sit for an hour. This time is enough for the meat to soak properly.
- Mutton: 700 g
3
Then place in a steamer and cook for about 1.5 hours.
4
While the lamb is being prepared, we prepare the potatoes. To give it an appetizing yellow color and more! we need a simple marinade, namely - we take olive oil. And in the oil, we add turmeric, ground red pepper, and salt. We coat the potatoes with this mixture.
- Olive oil: 50 ml
- Potato: 500 g
5
25-30 minutes before the lamb is done, place the potatoes in the steamer next to it. For decoration — before serving, take a bell pepper, cut it in half, and fill it with homemade adjika. Remove from heat, serve, and enjoy!
- Potato: 500 g
- Sweet pepper: 2 pieces