John Myers
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Lamb Impressions with Plum and Honey Carrot
The perfect lamb impressions with plum and honey carrot recipe with a picture and simple step-by-step instructions.
For the lamb salmon:
- 800 g Lamb salmon
- Frying oil
- Salt and pepper
- 1 tbsp Butter
For the tkemali sauce (plum and coriander sauce):
- 500 g Plums
- 1 tsp Ground coriander seeds
- Lime juice
- 1 Msp Chili
- 1 Pc. Garlic cloves pressed
- Salt and pepper
For the potato wedges:
- 1 kg Waxy potatoes
- 3 tbsp Olive oil
- 1 tbsp Herbs of Provence
- 0,5 Pc. Lemon
- Salt and pepper
- 1 Msp Sweet paprika
- 1 Pc. Clove of garlic
For the mushrooms with mango chutney:
- 20 Pc. Mushrooms
- 3 tbsp Mango chutney
- Oil
- Salt and pepper
For the honey carrots:
- 10 Pc. Baby carrots
- 100 ml Chicken broth
- 1 Pc. Lemon
- 3 Pc. Sprigs of thyme
- 2 tbsp Honey
- Oil
- Salt and pepper
For the pepper strips:
- 2 Pc. Pointed peppers
- 1 tsp Vinegar
- 1 tbsp Olive oil
- Salt and pepper
For the asparagus:
- 1 Bd Asparagus green
- 2 tbsp Butter
- 2 tbsp Fresh cress
- Salt and pepper
Lamb salmon
- Preheat the pan with a little oil and sear the lamb salmon on both sides (about 3 minutes per side) until they shrink by a quarter of the size. The thumb test: When you press it, the thickest salmon area should fill up like the ball of the thumb, then it is pink. Add salt, pepper and butter, remove the pan from the stove and let the salmon rest briefly (about 5-8 minutes), covered with a lid or aluminum foil. Cut into approx. 1 cm thick slices and serve on preheated plates with the hot tkemali sauce.
Tkemali sauce (plum and coriander sauce)
- Cut the plums in half and boil the core and skin with the chilli, coriander seeds, salt and pepper in water for about 20 minutes until soft. Let cool down a bit and pass through a sieve. Put the garlic in the sauce, which is still warm. The sauce can be served straight away, but it will gain flavor when left to rest overnight and only briefly heated before serving. Alternatively, it can be filled into jars and stored in the refrigerator for up to two weeks.
Potato wedges
- Peel the potatoes and cut into thick wedges. In a large bowl, mix olive oil, Provence herbs, lemon, salt and pepper. If desired, garlic and sweet paprika powder can be added. Spread the potato wedges on the oiled tray with the rounded side facing down (this way, the contact area with the tray is minimized and they will be crispier). Bake in a non-preheated oven at 220-250 ° C (convection) for about 35-45 minutes until they have turned brown. Serve immediately.
Mushrooms with mango chutney
- Clean the champignions, break out the stems, toss in oil with a little salt and pepper and fill the hollow spaces created with mango-ginger chutney. Cook the mushrooms in the oven at 220-250 ° C (fan oven) for about 10-15 minutes.
Brush vegetable 1: honey carrots
- Clean the carrots and leave a little green. Sear them in olive oil and season with salt and pepper. Add the chicken stock and lemon juice and simmer for about 5 minutes. Add the thyme, drizzle with honey and finish cooking until the liquid boils down and the carrots are glazed (approx. 15 minutes).
- Brush vegetables 2: Paprika strips
- Core the paprika and cut into long, narrow strips. Mix the vinegar, oil, salt and pepper in a bowl, toss in the paprika strips and place on a baking tray. Roast the strips at 220-250 ° C (fan oven) for about 10 minutes until they are browned on the outside but still have a bite on the inside.
- Brush vegetable 3: Green asparagus
- Clean the asparagus, cut off the hard stem ends and cook with a little salt in the water “al dente” (approx. 5-8 minutes). Then drain and fry briefly in butter with salt and pepper. Sprinkle with fresh cress when serving.
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