The saddle of a lamb is a juncture which enter a part of a backbone with short edges and gentle meat on both sides from edges. From it it is possible to prepare the most tasty shish kebab, to make wonderful medallions or to bake in puff pastry.
It is required to you
- 2 saddles of a lamb;
- 500 g of puff pastry;
- 1 vitellus;
- 250 g of onions;
- 2 kg of tomatoes;
- 10 anchovies;
- thyme;
- olive oil;
- salt;
- ground black pepper.
- For sauce:
- bones and offcuts of a lamb meat;
- 500 ml of white wine;
- 500 ml of water;
- 1 tomato;
- 1 carrots;
- 1 bulb;
- 4 segments of garlic;
- thyme;
- olive oil.
- For onions confiture:
- 2 bulbs;
- 2 anchovies;
- 1 tsps of honey.
Instruction
1. Cut a saddle of a lamb. Cut out edges and cut off meat. Cut off it at first on the one side of a backbone, since a smaller part, and then on the other hand.
2. Small cut anchovies and stuff the cut-off meat of a lamb, using a culinary needle or a thin knife. Warm a frying pan with oil, salt meat and fry pieces on one minute from each party so that inside they remained pink. Put meat in a bowl, cool at first at the room temperature, and then put it in the fridge for ten minutes.
3. Prepare olive paste: crush in the blender black olives without stones with garlic and olive oil. Cut small onions and tomatoes.
4. Take ready puff pastry, lay out an onions layer, olive paste and pieces of tomatoes on layer, on them put a lamb meat. Cover meat with a yolk and inwrap puff pastry an envelope. Grease edges of an envelope with a yolk and well fix them.
5. Oil a form for roasting. Put an envelope in a form and smear it with a yolk.
6. If desired it is possible to decorate a dish. Cut from other layer of the test of a stripe and lay out them on an envelope cross-wise a wicker. Grease with a vitellus and decorate with olives, tomatoes, a thyme and bay leaf.
7. Put a dish in the oven warmed up to 250 wasps for fifteen minutes. After roasting give to a lamb in the test a little to cool down, and then cut it pieces and give with sauce and onions confiture.
8. For preparation of sauce chop edges and offcuts of meat and fry them in the frying pan warmed with oil. Clean and small cut onions, garlic, grate carrots. Add all this to a frying pan with edges.
9. Pour at first in white wine, constantly stirring slowly with frying pan contents, and then water. Without closing a frying pan, you extinguish edges with vegetables on average fire until liquid half evaporates.
10. Wash and small cut tomatoes, put in a frying pan and mix everything. Lower fire and evaporate liquid, dense sauce won't turn out yet. After that put bay leaf, cover a frying pan and you extinguish still. The longer to hold sauce on fire, the it will be more tasty.
11. After sauce is ready, take out meat, it was used only for receiving a meat fluid. Cool sauce and filter it and water with it a lamb in the test.
12. Make onions confiture. Clean and wash onions, cut them half rings and extinguish in a frying pan with two anchovies and a teaspoon of honey on weak fire within forty five minutes. In five minutes prior to the end of preparation put bay leaf. Cool confiture and give to a table.