Description
Summer peppers are very juicy and sweet. They are wonderful raw in salads, and baked or stuffed. The sauces they make are great too with bright rich flavor. Sabayon of red pepper perfect lamb, marinated in mixture of lemon juice, mustard and garlic.
Ingredients
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Lamb
1 kg
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Lemon
2 piece
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Mustard
3 tsp
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Olive oil
3 Tbsp
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Garlic
4 tooth
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Mint
1 coup
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Allspice
-
Pepper
2 piece
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Pink semi-dry wine
150 ml
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Yolk egg
4 piece
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Butter
4 Tbsp
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Salt
Cooking
In 100 grams of pepper contains 150-250 mg of vitamin C at a daily rate of about 100 mg. Pepper is rich in carotene and nearly all of the b vitamins, especially B1 and B2.
1. Squeeze the juice from lemons, add the mustard and oil and stir. Garlic skip through the press, half of the chopped mint leaves and pour in the lemon juice along with a pinch of black pepper. Stir again all thoroughly.
2. Pour the marinade on the lamb, put into the refrigerator and leave to marinate at least 3 hours, preferably overnight.
3. The peppers bake in the oven (preferably in a mode a grill) until blackening of the skin, for about 20 minutes, turning occasionally so they cook evenly. Allow to cool and remove the skin. The skin moved easily, you can remove the peppers in a plastic bag and let them "sweat".
4. Remove the seeds from the peppers, put in blender, pour in the wine and scroll a couple of minutes until smooth. Cool puree to room temperature.
5. The process of making the sauce goes very quickly, and serve it immediately. So now for the meat. From meat to remove excess marinade and cook on the coals 5-10 minutes on each side, depending on the size of the pieces. In the oven to cook is also about 10 minutes – 20 and also once flip. At the end of cooking a little salt.
6. In a metal bowl mix the egg yolks with pepper puree. Place the bowl in a water bath so that the bottom is not touching the water and beat the sauce with a whisk until it thickens and will not increase in volume twice. It will take about 7 minutes.
7. Then spoonful by spoonful add the cold butter and stir until dissolved in the sauce. Remove from heat, add salt and pepper, add the chopped mint.
As side dish you can serve thin slices of potatoes baked with rosemary.
8. The meat on a platter and cover with sauce.
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