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How To make Roast Leg Of Lamb with Rhubarb Mint Chutney
1 Leg of Spring Lamb
1 tb Vegetable oil
2 ts Dried mint
1 ts Lemon zest; grated
1 tb Butter
1 sm Onion; minced
3 c Rhubarb; chopped
2/3 c Granulated sugar
1/4 c Lemon juice; fresh
Salt Pepper Use fresh or frozen, short-cut, leg of lamb. If using frozen, thaw in refrigerator overnight. Trim any excess fat from lamb and make several slits in meaty side. Stir together oil, half the mint and half the lemon zest. Rub all over leg, making sure it goes into the slits. (Leg can be prepared to this point, covered and refrigerated for up to one day) To make Rhubarb Mint Chutney, melt butter in large skillet over medium heat; cook onion for 3 minutes or until soft. Add rhubarb, sugar, lemon juice, remaining mint and remaining lemon zest. Bring to boil stirring to dissolve sugar. Reduce heat and simmer, uncovered, for 5 to 7 minutes or until thickened. Season to taste with salt and pepper. (Chutney can be prepared, cooled, covered and refrigerated for up to 2 days.) Place lamb on rack in shallow roast pan; roast, uncovered, in 450F(230C) oven for 15 minutes. Reduce temperature to 325F(160C) and continue roasting for about 1 hour and 15 minutes longer or until internal temperature is 130F(54C) to 140F(60C) on meat thermometer. Remove lamb and let rest for 15 minutes under tent on foil before carving. Accompany with Rhubarb Mint Chutney to serve.
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Juicy pork cutlet with sweet and sour, very aromatic cherry sauce. Perfect pairing for summer, healthy choice and very easy to make recipe. The sauce I can recommend for duck or chicken as well. Ask chef, if you will have any questions and let me know did this recipe work for you!
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Ingredients
• 3 large center loin pork chops
• 2 cloves garlic
• Salt and pepper to season
• 2 cups fresh pitted cherries
• 1/4 cup balsamic vinegar
• salt and pepper to season
• 2 sprigs of rosemary
• 1 or 2 tbsp honey, optional
In the beginning, let’s turn garlic into paste. Peel 2 cloves, chop, then, using side of the blade, smash it into paste, set aside.
Season pork chops with salt and pepper, rub with half of the garlic paste and leave it to marinate for 10 minutes.
Take needles from rosemary sprigs and chop it fine. In the sauce pan reduce ¼ cup of balsamic vinegar until almost dry, add 2 cups of pitted cherries, rest of the garlic paste, chopped rosemary, 1 Table spoon of honey, mix well and leave it on low heat.
Meanwhile, cook pork chops on moderate heat in a frying pan, don’t let garlic paste to burn, flip the meat when necessary. The goal is to have nice golden crust outside and 150°F (65°C) inside, if you have a thermometer. When meat is ready let it rest for 5 to 10 min and add juices from the pan to the sauce. Reduce the sauce until thick, balance the taste by adding more salt or honey.
The dish is ready! Tasty and juicy meat with sweet and sour sauce full of aromatic berries. Bon appetite!