John Myers
Lamb Salmon, Cooked LT, with Bunches of Beans, Couscous, Braised Tomatoes
The perfect lamb salmon, cooked lt, with bunches of beans, couscous, braised tomatoes recipe with a picture and simple step-by-step instructions.
- 2 piece Lamb salmon
- 1 tsp Chopped onion
- 2 piece Garlic cloves pressed
- 5 tbsp Olive oil
- 1 tsp Tomato paste
- 200 ml Red wine
- 200 ml Lamb stock
- 2 piece Bay leaves
- 10 Stems Thyme
- Salt pepper
- Green beans, amount according to taste
- Bacon, depending on the amount of beans
- Couscous, depending on the amount
- Free the lamb salmon from any fat, etc., heat 3 tablespoons of olive oil in a shallow saucepan and sear the meat in 5 minutes. Add onions and garlic and sauté for another 3 minutes. Now add tomato paste and roast for about 30 seconds. Deglaze with 100 ml of red wine and reduce strongly.
- Add the rest of the red wine and reduce again strongly. Top up with stock, simmer open over low heat. Add the bay leaves and thyme 5 minutes before the end. Put the liquid again in a saucepan and reduce to 200 ml. Salt, pepper and gfs. tie with a little starch.
- In the meantime, preheat the oven to exactly 80 degrees with top and bottom heat. Warm up a heat-resistant plate or flat casserole dish. Fry the lamb salmon unseasoned on all sides and then place in the pan. Cook for a total of 40 minutes. Salt and pepper only before serving.
- In the meantime, prepare the couscous, bunches of beans and the stewed tomatoes (see my KB for a recipe). Arrange everything on preheated plates.
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