John Myers
Contents
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Ingredients
Flesh:
- 500 g Lamb shoulder
- 3 tbsp Olive oil
- Pepper salt
Potatoes and vegetables:
- 400 g Small potatoes cooked in their skins
- 1 size Onion
- 1 Red peppers
- 1 Yellow peppers
- 1 tbsp Butter
- Pepper salt
Salsa:
- 3 go. tsp Chives, finely chopped
- 3 tbsp Parsley, finely chopped
- 3 Garlic cloves, finely chopped
- 4 Anchovies, finely chopped
- 3 tbsp Olive oil
- 3 tbsp White balsamic vinegar
- 3 tbsp Organic lemon, zest
- Pepper, salt, pinch of sugar
Mint Dip:
- 200 g Greek yogurt
- 80 g Creme fraiche Cheese
- 1 Clove of garlic
- 1 tbsp Organic lemon, juice
- 1 tbsp Organic lemon, zest
- Pepper, salt, pinch of sugar
- 2 tbsp Mint finely chopped
Instructions
Potatoes and vegetables:
- Wash the potatoes and cook them with the skin in well-salted water. Drain, rinse with cold water, peel and cut in half. Slightly larger possibly thirds. The pieces should be about 2.5 - 3 cm in size. Keep ready in a bowl covered with foil.
- Peel the onion, cut in half, quarter the halves and leaf apart a little. Peel the peppers with the asparagus peeler. Halve, remove the core and stem, cut lengthways into wide strips and then cut them into diamonds. Keep everything ready in a bowl covered with foil.
Salsa:
- Wash and dry the chives, cut into very fine rolls. Wash, dry and finely chop parsley. Skin the garlic, finely chop. Lightly de-oil the anchovies, chop finely. Put everything in a bowl and mix with the oil, vinegar and lemon zest. Season to taste with salt, pepper and sugar. Cover with foil and keep ready in the refrigerator until use.
Mint Dip:
- Peel the garlic, cut into small pieces and grind into a pulp with coarse salt or finely crush on a board with a wide, flat knife. Put together with yoghurt, crème fraîche, lemon juice and zest in a bowl and stir well. Wash the mint leaves, dry them, finely chop and mix with the yoghurt. Season to taste with pepper, salt and sugar. Keep ready in the refrigerator covered with foil.
Flesh:
- Remove the tendons and skins from the shoulder of the lamb and cut them into 4 cm pieces. After that, the amount of meat should be approx. 500 g.
Preparation:
- In a very large pan, let 3 tablespoons of olive oil get very hot and fry the pieces of meat in it for approx. 3 - 4 minutes all around. Pepper, salt and then immediately lift out of the pan and temporarily store on a plate.
- Add 1 tablespoon of butter to the frying fat of the meat and briefly fry the onions in it. When they are translucent, add the potato halves and fry all over. When they take on color, fold in the bell pepper pieces and stir-fry everything until the bell pepper is cooked firm to the bite. Then add the meat and cook and heat for another 2 minutes. It should still be slightly pink inside ...... and everything can be served with the salsa and the dip ................... well then 'n good' n ..................
