Lamb with sabrefish
6 servings
30 minutes
Lamb with chehonya is an unusual combination of tender meat and aromatic dried fish from French culinary traditions. The lamb loin is seared to a golden crust and then baked to retain juiciness. The sauce made from beef broth, cream, and mustard gains deep flavor from the chehonya, adding spicy notes. The onion-garlic sauté enhances the dish's aroma, while parsley adds freshness at the end. This dish surprises with a balance of flavors—rich, with a delicate creamy aftertaste where the meat harmonizes with fish undertones. It is served with a sauce that perfectly complements the texture of the lamb. Such a recipe is suitable for an exquisite dinner and for those who appreciate bold gastronomic choices.
1
Clean the lamb rack from membranes and excess fat. Pour vegetable oil into a hot pan and fry the lamb rack on all sides until golden-brown. Remove the meat from the pan and place it in an oven preheated to 180 degrees for fifteen minutes.
- Lamb loin (rack): 1 kg
- Vegetable oil: 20 ml
2
Melt butter in a pan and sauté finely chopped onion. When the onion becomes soft, add finely chopped garlic. Fry, stirring, for two to three minutes, then pour in beef broth, bring to a boil, reduce heat, add finely chopped dried fish fillet to the pan, and simmer for ten minutes.
- Butter: 50 g
- Red onion: 1 head
- Garlic: 4 cloves
- Beef stock: 200 ml
- Dried sabrefish (chekhon): 1 piece
3
After that, add cream and mustard, cook while stirring the sauce with a whisk. When the sauce starts to thicken, add salt and pepper, finely chopped parsley, hold for another minute on the heat, and remove. Serve the lamb with the sauce.
- Heavy cream 35% fat: 50 ml
- Mustard: 1 tablespoon
- Salt: to taste
- Ground black pepper: to taste
- Parsley: 20 g
