Roasted lamb with thyme and savoy cabbage
4 servings
150 minutes
Fried lamb with thyme and savoy cabbage is the embodiment of simplicity and sophistication in European cuisine. Juicy meat, fried to a golden crust, is infused with the aromas of fresh thyme and butter, creating a unique flavor combination. This dish not only delights with its tenderness but also has a rich, deep taste with herbal notes. Savoy cabbage serves as the perfect accompaniment, adding a light crunch and freshness. Such a recipe is suitable for both a cozy family dinner and a festive table where taste and atmosphere are important. The tradition of frying meat with herbs originates from ancient European villages where simple yet quality ingredients were transformed into true culinary masterpieces.
1
Add butter and thyme to the pan and fry the lamb for another 15-20 minutes, turning until the internal temperature reaches 55 degrees. Transfer to a board and let it rest for 10 minutes. Then cut each piece in half between the bones.
- Butter: 2 tablespoons
- Fresh thyme: 2 stems
2
Serve on plates and accompany with cabbage.
3
Cut the lamb into small pieces. Salt and pepper it.
- Lamb rack (best end): 1.4 kg
- Coarse salt: 1.5 teaspoon
- Ground black pepper: 0.5 teaspoon
4
Heat peanut oil in a large skillet over medium heat and add the meat. Fry for about 6 minutes until golden brown.
- Peanut oil: 1 tablespoon
- Lamb rack (best end): 1.4 kg
