Lamb with bacon
4 servings
45 minutes
Lamb with bacon is a dish that combines the tenderness of meat and the rich aroma of smoked bacon. This recipe reflects the traditions of Russian cuisine, where depth of flavor and heartiness are valued. The fried lamb acquires an appetizing crust, while the bacon adds spiciness. The onion bed gives the dish softness and natural sweetness, and the sauce made from chicken broth and Worcestershire sauce makes it juicy and rich. The dish pairs perfectly with mashed potatoes or fresh bread. It is best served hot, sprinkled with fresh parsley that refreshes the taste and adds a touch of greenery. This is an ideal treat for a family dinner or festive table where simple yet rich flavor combinations are appreciated.
1
Remove the film from the meat. Cut into cubes about 1 cm. Salt the flour and coat the lamb in it. Remove the excess flour, leaving 2 tablespoons.
- Lamb fillet: 0.5 kg
- Wheat flour: 150 g
- Salt: to taste
2
Heat butter and olive oil in a pan. Add onion sliced into rings and sauté over medium heat for 2 minutes until soft. Remove the onion from the pan and set aside.
- Butter: 30 g
- Vegetable oil: 1 tablespoon
- Onion: 2 heads
3
Place slices of bacon in the pan, fry on medium heat for 2 minutes until crispy. Then remove from the pan and set aside.
- Bacon: 4 pieces
4
Place the lamb in the pan and fry the meat on each side for 1 minute until it turns light brown. Return the onion to the pan.
- Lamb fillet: 0.5 kg
- Onion: 2 heads
5
Mix chicken broth, Worcestershire sauce, and the remaining flour. Pour into the pan and bring to a boil. Reduce heat to low and simmer for 3 minutes until the lamb is tender and the sauce thickens. Add bacon and stir; the bacon should be warmed through. Serve immediately, garnished with chopped parsley.
- Chicken broth: 375 ml
- Worcestershire sauce: 1 teaspoon
- Wheat flour: 150 g
- Bacon: 4 pieces
- Italian parsley: 1 bunch