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Ingredients
Fried Lamb with Baked Vegetables
- Ingredients
- 3 onions
- 1 kilogram waxy potatoes
- 3 garlic cloves
- 2 sprigs rosemary
- 6 sprigs thyme
- Sea salt
- freshly ground peppers
- 1 generous pinch Red pepper flakes
- 100 milliliters olive oil
- 300 grams Cherry tomatoes
- 700 grams Lamb loin (knocked)
- 2 garlic cloves
Peel the onions, and cut into thicker slices. Rinse the potatoes, peel, cut into 1 cm (approximately ½ inches) thick slices, and blanch in boiling salted water for 5 minutes. Remove the potatoes from water and rinse with cold water.
Rinse the garlic, do not peel and press the knife side slightly. Rinse the herbs and shake dry, and chop coarsely or pluck small leaves.
Place the onions, potatoes, garlic and herbs in a baking dish, season with sea salt and pepper, and sprinkle with red pepper flakes. Bake in a preheated oven at 170°C (fan: 150°C, gas mark 2) (approximately 340°F) for about 30 minutes.
In the meantime, cut the lamb loins into about 12 slices, pat them between two sheets into slightly larger and very thin.
Rinse the tomatoes and add to the vegetables 10 minutes before the end of cooking time.
Rinse the garlic in the bowl, mash with mortar, and heat with a little oil in a nonstick skillet for 5 minutes. Add the lamb loins and fry briefly from both sides. Season lightly with salt and serve with the baked vegetables.