Ginger & Lemongrass Marinated Lamb Cutlets With Verjuice Oven Roasted Vegetables & Served With Boiled Potatoes

Photo by: Sophie32

Ginger & Lemongrass Marinated Lamb Cutlets With Verjuice Oven Roasted Vegetables & Served With Boiled Potatoes

Food Ingredients:
Recipe: For 2 persons Ingredients: For the marinade: 2 cloves of garlic, peeled & finely cut up 2 stalks of lemongrass, peeled & thinly sliced 2 centimeters ,5 of fresh ginger, peeled & finely cut up 1 teaspoon of sea salt 3 tablespoons of fresh coriander leaves ( cilantro ), finely cut up 3 tablespoons of fresh mint leaves, finely cut up 40 ml of fruity olive oil for the meat: 8 lamb cutlets, I removed the bones & fat & cut the meat loose from the bone 1 large plastic Ziplock bag For the vegetables: 3 mediums sweet bell peppers: I used 2 red & 1 yellow, cleaned, pits & white bits removed 2 large sweet onions, peeled & cut into wedges 3 fat cloves of garlic, peeled & finely cut up 100 ml of Verjuice a few grinds of black pepper a pinch of sea salt Potatoes for 2 persons, peeled & cut up into 2, placed into cold water

Recipe preparation:
1 First, make the marinade for the meat. Take a pestle & mortar. If you do not have that, take a foodprocessor. 2 Add the chopped up garlic, the cut up lemongrass, the cut up ginger & sea salt in the pestle & mortar. Using the pestle, grind into a rough paste. 3 Add the chopped up coriander & mint leaves. Grind again well. Stir in the olive oil, bit by bit until you have a looser paste. I used 40 ml because I had too. Maybe, you do not have to use all the oil, just wait & see if you need to put in extra. 4 Clean your lamb cutlets, if necessary & place into the Ziplock bag. Pour the marinade into the bag. Divide the marinade well over the cutlets!!. Close the plastic bag & massage the meat on the outside with your hands. Place the closed bag into a bowl in case of leakage. Put into the fridge for about 1,5 hours. You can marinate the meat up to 2 or 3 hours. 5 When you are ready to make dinner, 40 minutes before eating, take the bag with the meat in it out of the fridge. 6 Preheat the oven to 200 ° C. for 10 minutes. Take a large bowl & place all the vegetables in it. Mix well with a spoon. Now, add the 100 ml of Verjuice. Mix well. Pour those vegetables into a baking dish, evenly divided. Add a pich of sea salt & a few grinds of black pepper. Mix well. Place into the hot oven for 20 to 30 minutes. After 15 minutes, stir the vegetables round with a spoon to prevent burning on the top. The vegetables will be cooked trough after 20 to 30 minutes. So, check that out. 7 In the meantime, I cook the potatoes. They take about 15 to 20 minutes. 8 After 15 minutes, until the potatoes & vegetables are nearly ready, I preheat a large heat & place my large grill- pan on it. When hot, add the marinated lamb pieces. Put some marinade on top of the meat. Cook for about 2 minutes per side until ” rosé ” on the inside. Check that out by cutting 1 trough. The meat has to be rosé otherwise it will be tough & hard! You want moist & delicate meat! Put the meat off the grill & put it into a warm plate & cover to keep warm. Turn the heat off. Let it stand for about 5 minutes. 9 Now, plate up!! 10 This is lovely ! This is so good enjoyed with a glass of red Shiraz-Cabernet wine from Jacob’s Creek vintage 2006!!!

Recipe source: Foodista recipe