Ingredients

For the sauce:

For lentils

For red onion

For the pea puree

Features

Description

Take on the meat, deeper layer of fat, the incisions and nashpiguyte its mixture of garlic, mint, lemon juice, olive oil and black pepper. Leave to marinate for at least 12 hours.

Then put the lamb in the form of cooking, pour two mugs of water and put in the oven, preheated to 220yS (aerogrill — to 200yS). After 20 minutes, reduce heat slightly and cook until tender. Cooked lamb Transfer to another bowl, cover with foil and start to prepare the sauce.

To do this, drain the excess fat from the vessel in which the meat was roasting, add the flour and mix thoroughly with a wooden spoon, to the remains of the meat away from the sides and bottom. Add the wine, broth, currant jelly and mustard. Bring to a boil and hold for 10 minutes on low heat so the sauce thickens.

To prepare lentils saute onion in oil, add the lentils, water (on top of the lentils to water layer was about 2.5 cm), and bouillon powder. Bring to a boil and cook 20 minutes, drain the water.

Meanwhile, in large skillet, fry the red onion in butter and olive oil. Add the sugar, the wine and simmer until it forms a syrup, then pour in the vinegar, add the remaining ingredients and mix well. Put peas and garlic broth, heat on the stove, drain the liquid and quickly grind in a blender, adding 3-4 tablespoons of broth to make a thick puree. The sauce is put on the table separately in a heated pot.

Translated by site: wday.ru