Lamb loin with nectarines
6 servings
60 minutes
The recipe was shared with us by the brand chef of the Gayane's restaurant, Gayane Breiova.
1
Clean the pork and cut it into portions.
2
Salt and pepper on both sides.
- Salt: to taste
- Ground black pepper: to taste
3
In a bowl, mix thyme and rosemary, add a few cloves of garlic.
- Thyme: 80 g
- Rosemary: 80 g
- Garlic: 12 cloves
4
Place the pork chop in a mixture of spices and garlic, add olive oil, salt it, mix and let it marinate for 15-20 minutes.
- Lamb loin (rack): 1.2 kg
- Thyme: 80 g
- Rosemary: 80 g
- Garlic: 12 cloves
- Olive oil: to taste
- Salt: to taste
5
Wash the nectarines, cut into wedges, season with salt and pepper.
- Nectarines: 600 g
- Salt: to taste
- Ground black pepper: to taste
6
Place in a deep bowl, add some rosemary and thyme, and doshaba.
- Rosemary: 80 g
- Thyme: 80 g
- Doshab (mulberry molasses): 40 g
7
Mix and let marinate for 10-15 minutes.
8
Place the pork on a heated skillet with melted butter, add the nectarines, and fry until crusty, turning constantly for 3-4 minutes.
- Lamb loin (rack): 1.2 kg
- Nectarines: 600 g
- Clarified butter (ghee): to taste
9
Send to a preheated oven at 180 degrees for 10 minutes.
10
Place the finished dish on a plate, add your favorite greens next to it, and serve.
- Fresh herbs: to taste
