Roasted Sheep Back
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 353 kcal | (17 %) | ||
| Protein | 24.9 g | (25 %) | ||
| Fat | 18.4 g | (16 %) | ||
| Carbohydrates | 21 g | (14 %) |
Ingredients
- Ingredients
- 2 filleted willow sheepmeat Backs (frozen, each about 200 grams)
- 150 grams pink button Mushroom
- 1 bunch smooth parsley
- 4 tsps Basil pesto
- salt
- freshly ground pepper
- 5 Tbsps vegetable oil
- 600 grams potatoes (predominantly waxy)
- 1 bunch young scallions
- Basil (for garnish)
Preparation steps
Thaw meat.
Wipe mushrooms with a damp cloth. Chop half of the mushrooms finely. Rinse parsley, shake dry, pluck leaves from the stems and chop. Stir mushrooms with parsley and pesto. Rinse sheep, pat dry and season with salt and pepper. Spread and press upper side with herbs and mushroom mixture. Heat 2 tablespoons oil. Fry sheep fillets on each side over high heat briefly. With the herb side up lay in an ovenproof dish and bake in preheated oven at 180°C (gas: 160°C: Level 2-3, convection) (approximately 350°F) about 18-20 minutes. Then let it rest covered for about 10 minutes.
Peel, rinse and cut potatoes into thin slices. Rinse scallions and cut the green parts in half lengthwise. Cut remaining mushrooms into quarters or halves. Heat residual oil. Fry potatoes for about 20 minutes until crispy while stirring. In the final minutes add scallions and mushrooms and season with salt and pepper.
Cut meat into slices, arrange with fried potatoes, garnish with basil and serve.
