Lamb loin with pistachios and feta
8 servings
60 minutes
Lamb rack with pistachios and feta is an exquisite dish of French cuisine that embodies a harmony of flavors and textures. Tender, juicy meat covered with a creamy paste of feta, pistachios, and mint acquires a rich aroma with light nutty and fresh notes. Eggplant rolls complemented by tomato coulis create a wonderful combination of tenderness and richness, giving the dish a special depth of flavor. This culinary masterpiece is perfect for a festive dinner, allowing one to enjoy high gastronomy without leaving the comfort of home.
1
Clean the lamb ribs from membranes and excess fat and cut into 8 pieces. Wrap the bone of each resulting cutlet in foil. Mash the feta in a bowl, mix with ground pistachios, lemon zest, and 1 tablespoon of chopped mint. Spread the resulting paste on the side of each cutlet. Heat 3 tablespoons of oil in a grill pan and fry the cutlets on both sides for a few minutes. Season with salt and pepper to taste.
- Lamb loin: 1 piece
- Feta cheese: 100 g
- Pistachios: 0.5 glass
- Lemon zest: 1 tablespoon
- Fresh mint: 3 tablespoons
- Olive oil: 140 ml
- Salt: to taste
- Ground black pepper: to taste
2
For the rolls, preheat the oven to 220 degrees. Cut off the sides of the eggplant and slice the middle into thin slices. Place the sides on a baking sheet, cut side up, season with salt and pepper, brush with 1 tablespoon of olive oil, and put in the oven for 20 minutes. Heat 2 tablespoons of olive oil in a grill pan and fry the eggplant slices on both sides until soft. Remove the flesh from the baked eggplants and chop it finely. Peel 2 tomatoes and dice them. Heat 1 tablespoon of olive oil in a pan and sauté the onion until soft. Add 2 cloves of garlic, then the chopped eggplants and tomatoes. Season with salt and pepper to taste, and cook until the vegetables are soft. Remove from heat and stir in the chopped herbs. On a board, lay three strips of fried eggplant overlapping, spread a bit of the prepared mixture, and roll it up. Prepare the remaining rolls similarly.
- Eggplants: 4 pieces
- Salt: to taste
- Ground black pepper: to taste
- Olive oil: 140 ml
- Onion: 1 head
- Garlic: 3 cloves
- Tomatoes: 5 piece
- Coriander: 2 tablespoons
3
For the tomato puree, blend the remaining tomatoes and sun-dried tomatoes with 2 tablespoons of olive oil and a clove of garlic. Season with salt and pepper to taste.
- Tomatoes: 5 piece
- Sun-dried tomatoes: 3 pieces
- Olive oil: 140 ml
- Garlic: 3 cloves
- Salt: to taste
- Ground black pepper: to taste
4
For serving, spread a little tomato sauce on the bottom of the plate. Place the eggplant roll and two lamb cutlets on the plate. Garnish with mint leaves and corn.
- Corn salad: to taste
- Fresh mint: 3 tablespoons