Rack of lamb in a nut crust with sauce from wild cranberries

Description

Submit another signature dish from our favorite restaurant. Tender juicy lamb in a crust of walnuts and spicy cranberry sauce. Garnish baked potatoes with a juicy salad. It is very tasty. A perfect dish for a romantic dinner with red wine. Go - treat.

Ingredients

Sauce fruit

4 Tbsp
Lamb

500 g
Olive oil

4 Tbsp
Potatoes

2 piece
Walnuts

50 g
Thyme
Rosemary
Garlic

2 tooth
Mustard

2 Tbsp
Onion

2 piece
Semi-dry red wine

100 ml
Broth

100 ml
Butter

2 Tbsp
Vinegar

1 tsp
Honey

1 tsp
Black pepper

Cooking

Here are the key ingredients. On the occasion I got a lovely rack of lamb, and I couldn't myself and my husband to refuse to prepare this magnificent dish. Looks very festive, and cook it - a pleasure

Potatoes (medium-sized) are well washed with a brush and sent to cook in uniform

Rack of lamb on all sides fry in small amount of hot olive oil. Fry literally 3 minutes on each side.

While the meat is roasting, make the peanut breading: walnut folded into a pouch and podolbit hammer

Mix ground walnuts, rosemary, thyme, grated garlic, freshly ground pepper. unfortunately, the fresh herbs I had, only dry. Fresh would be even tastier

Add the olive oil and stir to form a slurry

Fried Kare lay to rest and cool down

Once cooled, cover with mustard

Now cover with the nut mixture very thoroughly on all sides

Wrap with plastic wrap for 5 minutes. So the crust will become more smooth and beautiful

While the meat is resting under foil, the potatoes, boiled until soft, spread on the pan, where was roasting meat, and a little fried on all sides

And make the cranberry sauce: mix in a saucepan the chopped shallots, dry red wine, cranberry sauce Darbo, beef broth. Bring to a boil, make the fire small, and leave to evaporate

Broken sticks for sushi and did this design))) Added to the meat boiled potatoes and sent in a preheated 170 degree oven for 15 minutes. This place tell you more: we love juicy meat, a little blood: the degree of doneness rare. If you love a deep-fried, then leave for longer time. Think 20 minutes for the lamb is enough

Sauce 1\3 evaporate

Add butter, and leave to simmer on very low heat

The sauce should be almost like liquid jam

And here's the finished meat. You need to quickly make the salad

For the filling mix the olive oil, mustard, shallots, balsamic vinegar, honey

Add 1 tbsp sauce "wild cranberries" from Darbo and stir well

Lettuce leaves: lettuce, oakleaf and arugula finely cut and seasoned with honey-Brusnichnoe dressing. This should be done right before serving, otherwise the salad will wilt

Now with a sharp knife cut the ribs, put them next to the potatoes, the salad, pour the cranberry sauce, pour red wine...

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