http___iihmca.org_2016_11_01_lamb-shepherds-pie_.xml
http___foodiona.com_glavna-jela_janjeci-kotleti__1.xml
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Lamb shepherd’s pie Ingredients - 1 kg quality boneless shoulder of lamb - 2 tablespoons flour - salt - 10 gms freshly ground black pepper - 20 ml olive oil - 1 red onion , peeled and roughly chopped - 2 sticks celery , trimmed and roughly chopped - 1 carrot , peeled and roughly chopped - 2 cloves garlic , finely chopped - 1 small bunch fresh rosemary , leaves picked - 400 g tinned plum tomatoes , chopped - 250 ml lamb stock - 1 kg potatoes - 200 ml milk - 2 knobs butter Procedure 1 Preheat the oven to 190°C/375°F/gas 5. 2 Trim any large bits of fat off the lamb, then cut the meat into chunks and put small batches into the food processor until minced roughly. Place the mince in a bowl, then add the flour and seasoning and toss until evenly coated. 3 Heat a large pan and, when it’s nice and hot, add the olive oil and lamb mince and fry until browned all over. Add the onion, celery, carrot, and garlic to the pan, 4 Add rosemary leaves and the tomatoes. Pour in the stock and stir well so the mixture doesn’t stick to the bottom of the pan. Leave in the same pan or transfer to an ovenproof dish, cover and bake in the oven for an hour. 5Meanwhile, peel the spuds, boil them in salted water until cooked through, then drain well. Heat the milk gently then pour over the potatoes. Add a knob of butter and mash well until smooth and creamy. 6 Melt the remaining butter in a frying pan. When it starts to bubble, throw in the rosemary and fry until crisp. Drain, and add the rosemary to the mashed potatoes with salt and freshly ground black pepper. 7 Take the lamb out of the oven, spoon over the mash, then turn up the temperature to 200°C/400°F/gas 6 and bake for about 20 minutes or until bubbling and crispy and brown on top.
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Kao što sam napisala na fb: Janjetina i točka! (s uskličnikom), nema se tu što dodati, janjetine, luka i pečenih krumpira ma di ćeš bolje. 🙂 Janjetina ispod peke s krumpirima i povrćem i janjetina pečena na ražnju s lukom za mene su poznata stvar, ovaj put uhvatila sam se janjeći kotleta koje sam pripremila na tavici u umaku od ružmarina i maslaca uz pire od graška i krumpira. Kombinacija je bila za prste polizat. Dragi i ja “smazali” smo kilu janjetine za ručak, što je i bio cilj. 🙂 Pokušajte i vi 😉 Slijedi recept 🙂 - 1 kg janjećih kotleta - 2 grančice svježeg ružmarina - 1 češanj češnjaka - 100 g maslaca - 1 dcl bijelog vina - 3 žlice maslinova ulja - 100 g smrznutog graška - 300 g krumpira - sol - Janjetinu dobro posolite, dodajte sitno nasjeckanog češnjaka, jednu grančicu ružmarina, 0,5 dcl vina i 2 žlice maslinova ulja te ostavite u hladnjaku preko noći da se marinira. - Krumpir ogulite, narežite na kockice i zajedno sa smrznutim graškom stavite kuhati u posoljenu vodu. - Na vruću tavicu stavite čiste janjeće kotlete (maknite češnjak i ružmarin) i pecite na jednoj strani 7 minuta, zatim okrenite i pecite još 3 minuta. Meso iznutra mora biti roskasto i meko. - U tavicu dodajte sitno sjeckani češnjak, grančicu ružmarina, maslac i 0,5 dcl vina. - Ostavite da se maslac rastopi i maknite s vatre. - Od graška i krumpira napravite pire tako da dodate 50 g maslaca i malo soli. - Vruće janjeće kotlete poslužite uz pire od graška i krumpira i prelije umakom od maslaca, ružmarina i češnjaka. Uživajte!