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THE RECIPE
LAMB IN THE HULL WITH TOP BALSAMIC CREAM WITH POMEGRANATE AND VANILLA
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COOKING DURATION
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SERVES
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DIFFICULTY
INGREDIENTS
- 12 lamb cutlets rather finely chopped
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1-1/2 cup of tea pomegranate juice
- 2 tablespoons Horio extra virgin olive oil Mountain regions
- 2 minced cloves of garlic
- 100 ml TOP balsamic cream with pomegranate and vanilla
- Few pomegranate seeds
EXECUTION
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Mix in a bowl the salt with the spices. Cover the portions of lamb with the mixture.
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Preheat the oven to 180 degrees.
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In a pot, pour over Horio extra virgin olive oil Mountain regions and sauté the lamb. Put the lamb in the baking dish with lid – in the hull.
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After browning, add the garlic. Roast for 15-20’.
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Remove from oven and spread the meat on a platter.
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In a saucepan heat up for a minute 100ml TOP balsamic cream with pomegranate and vanilla and then pour over the lamb.
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Garnish with the pomegranate seeds.
TYPE OF MEAL
TYPE OF MEAL
COOKING TECHNIQUE
Oven / Baked, Fried, In the hull
OCCASIONS
INGREDIENTS
Vegetables, Fruit, Meat, Lamb
RECIPE HAS BEEN MADE WITH
TOP BALSAMIC CREAM WITH POMEGRANATE AND VANILLARECIPE HAS BEEN MADE WITH
TOP BALSAMIC CREAM WITH POMEGRANATE AND VANILLAINGREDIENTS
- 12 lamb cutlets rather finely chopped
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1-1/2 cup of tea pomegranate juice
- 2 tablespoons Horio extra virgin olive oil Mountain regions
- 2 minced cloves of garlic
- 100 ml TOP balsamic cream with pomegranate and vanilla
- Few pomegranate seeds
TYPE OF MEAL
TYPE OF MEAL
COOKING TECHNIQUE
Oven / Baked, Fried, In the hull
OCCASIONS
INGREDIENTS
Vegetables, Fruit, Meat, Lamb
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