Lamb loin
Description
Lamb rack is rightfully considered a delicacy, and besides, it's very easy to cook, although not very quickly. The rack can be used to make shish kebabs on a grill, or baked in foil, in a cauldron, or fried in a pan. In any case, the finished dish will be very tender and juicy.
Instructions
- 1
Step 1
1. First of all, I start with the meat: cut it into pieces along the bone and trim off excess fat to prevent the dish from being too greasy. Wash and pat dry with a paper towel.
- 2
Step 2
2. Pour a tablespoon of sunflower oil into a cauldron, then transfer the pork loin into it, add salt, sprinkle with khmeli-suneli, and thoroughly mix the meat so that the spices coat all the pieces. Place the cauldron into a preheated oven at 200 degrees Celsius for 25-30 minutes.
- 3
Step 3
3. While the meat is in the oven, I prepare all the vegetables: peel the carrots, onion, pepper, celery stalks, and celery root. Cut the carrots and celery into strips, and chop the pepper and onion into small pieces.
- 4
Step 4
4. Peel the potatoes, cut them into large pieces, and place them in water.
- 5
Step 5
5. After the allotted time, I take the pot out of the oven, stir the meat, and add celery root and stalks, carrots, onion, and peeled garlic. I put it back into the oven for 30 minutes.
- 6
Step 6
6. Then I take out the cauldron, add roughly chopped potatoes and peppers, salt them, pour in water, and put it back into the oven.
- 7
Step 7
7. Braise for another 30-40 minutes until the potatoes are done, then remove the dish from the oven and serve it hot with vegetables and broth.