Lamb with plums
Description
The dish is prepared without unnecessary complications. In this recipe, I want to offer you a very interesting and incredibly delicious dish and tell you about it. The ready dish can be served at the table.
Instructions
- 1
Step 1
First, trim excess fat from the lamb rack and rinse the meat under running water. Pat it dry and season with salt and ground pepper.
- 2
Step 2
Next, we take a small saucepan, pour vegetable oil into it, and heat it. Place the peeled garlic into the oil and simmer over low heat for 15–20 minutes.
- 3
Step 3
Next, place the skillet on the heat and melt the butter in it, then add a little vegetable oil.
- 4
Step 4
Place the plums into the heated oil, sprinkle them with sugar, and fry over medium heat, stirring constantly, for about 15 minutes. Then add the wine vinegar to the plums and continue frying until the vinegar has completely evaporated. Next, pour in the port wine and keep frying the plums until the port wine has reduced by half.
- 5
Step 5
Place another clean skillet on the stove and add a little oil to it. Sear the lamb rack in the heated oil until a golden-brown crust forms on all sides. Cook over high heat.
- 6
Step 6
Transfer the meat to a baking dish together with the plums, pour over the remaining sauce from frying the plums. Place the dish in an oven preheated to 200 degrees and bake for 20 minutes.
- 7
Step 7
While the meat is roasting, we peel the carrots and pepper and cut them into strips. We sauté the vegetables in the oil left over from browning the lamb until tender, then season with salt and pepper to taste.
- 8
Step 8
When the meat is ready, place a portion of carrot and pepper mixture on a serving plate, put the lamb on top, and arrange plums and garlic alongside (the garlic should be placed on a paper towel after frying). Pour sauce over the dish and serve. Enjoy your meal!