Tag: lamb

Lamb recipe in chickpea and eggplant crust – Italian Cuisine

Lamb recipe in chickpea and eggplant crust


  • 1 an already cleaned rack of lamb
  • 150 g dry chickpeas
  • 2 aubergines
  • 2 jars of whole yogurt
  • mint
  • fresh coriander
  • marjoram
  • thyme
  • extra virgin olive oil
  • butter
  • pepper
  • salt

For the recipe of lamb in a chickpea and eggplant crust, soak the chickpeas in water for at least 8 hours. Finally drain and coarsely chop 50 g with the knife; blend the rest in cream with a couple of tablespoons of oil and water and a generous spoonful of chopped mint, marjoram, thyme and coriander. Finally mix the pureed part with the chopped chickpeas.
For the aubergines: Divide the aubergines in half lengthwise, season with oil, salt and pepper and arrange them on a plate lined with baking paper with the pulp turned upwards. Bake at 160 ° C for 40-45 minutes. Take them out of the oven, dig them
three half eggplants with a spoon, obtaining the pulp, chop it with a knife and drain it through a sieve for about ten minutes. Then season it with a little oil, season with salt, if necessary, and flavor with mint leaves.
Lamb: Salt and pepper the carré and brown it in a pan with oil and butter on a high heat for 3-4 minutes per side. Place the carré on a plate lined with baking paper and cover it with the chickpea cream. Cover the bones with aluminum to prevent them from burning. Bake at 250 ° C placing the plate at half height; after 20 minutes add some butter on top of the chickpea crust and bring the plate up higher, bringing it closer to the grill. Remove from the oven after 7-8 minutes.
Season the yogurt jars with oil, salt and pepper and distribute in small bowls. Divide the carré into portions, serve with the chopped aubergines, the yogurt and the aubergine set aside. Complete with mint strips.

Recipe Lamb leg with fennel au gratin and new zucchini – Italian Cuisine

Recipe Lamb leg with fennel au gratin and new zucchini


  • 2 Kg 1 leg of lamb
  • 300 g new zucchini
  • 3 fennel pieces
  • Grated Dop Parmesan Cheese
  • bread crumbs
  • sage
  • rosemary
  • thyme
  • marjoram
  • laurel
  • garlic
  • dry white wine
  • extra virgin olive oil
  • salt
  • pepper

For the recipe of lamb's leg with fennel au gratin and new zucchini, cover a pan with paper
baked, place the leg of lamb on top and massage it with oil, salt and pepper. Add sage, rosemary, thyme, marjoram, bay leaf and 1 clove of garlic and moisten with 2 glasses of water and 2 glasses
of white wine; cover the pan with aluminum foil and bake at 160 ° C for about 3 hours and 15 minutes. Peel the fennels, divide them into 4 wedges and boil them in boiling salted water for 5 minutes. Drain them, dry them and transfer them to a baking sheet lined with baking paper. Season with a little oil, sprinkle them
of breadcrumbs and bake in the oven at 160 ° C for 1 hour and 30 minutes. Sprinkle with grated Parmesan and continue cooking for another 30 minutes. Clean the courgettes, grease them, add salt and brown them in a pan
for 5-6 minutes. Serve the lamb with fennel and zucchini.

Recipe Lamb cutlets with artichokes – Italian Cuisine

Recipe Lamb cutlets with artichokes


  • 12 pcs lamb chops
  • 80 g bread sticks
  • 4 pcs artichokes
  • thyme
  • rosemary
  • lemon
  • garlic
  • mint
  • extra virgin olive oil
  • salt
  • pepper

For the recipe of lamb chops with artichokes, finely chop the leaves of 3 thyme sprigs and the needles of a rosemary branch and mix them with coarsely crumbled breadsticks and a generous pinch of salt.
Lightly grease the lamb chops, salt and pepper and massage them a little. Breaded the ribs well in the mixture of breadsticks and herbs, transfer them to a baking sheet lined with baking paper, season with a little oil and bake at 260 ° C for 10-15 minutes, depending on the desired degree of cooking.
For the artichokes: Peel the artichokes, cut them in half, remove the central barbina with the help of a digger and dip them in water acidulated with the juice of half a lemon. Cut the artichokes into very thin slices and brown them in a pan with a drizzle of oil, a pinch of salt and 1 clove of crushed and peeled garlic for 5 minutes; turn off and season with 2-3 chopped mint leaves. Serve the chops with artichokes.

Proudly powered by WordPress