John Myers
Contents
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Ingredients
- 4 Saddle of lamb loosened, approx. 600 g
- 2 Onions
- 3 Chopped garlic
The marinade
- 1 tsp Black pepper from the mill
- 1 tsp Salt
- 1 tsp Dried rosemary
- 1 tsp Dried coriander
- 1 tsp Sweet paprika powder
- 1 tsp Dried oregano
- 0,5 tsp Ground cinnamon
- 1 tsp Ground cumin
- 1 tsp Thyme
- 3 tbsp Extra virgin olive oil
- 300 g Quark Dip *
Instructions
- Pat the meat dry and cut into narrow strips.
- Grind all herbs and spices in a mortar and mix with the olive oil.
- Put the meat strips together with the marinade in a sealable plastic bag, mix well and marinate in the refrigerator for about 20 hours.
- Peel the onion and garlic, cut the onion into half rings and chop the garlic.
- Heat the olive oil in a pan and fry the marinated lamb in portions. Take out and keep warm. Finally fry the onions and garlic in the lamb stock and then give all the meat back.
- Arrange on warmed plates and serve with baked potatoes (poultry: marinated chicken legs from the tube with baked potatoes) or with baguette and salad.
- * Link to Sauces: Spicy Quark Dip
Nutrition
Serving: 100gCalories: 550kcalCarbohydrates: 14.1gProtein: 3.4gFat: 54.2g
