A great classic of European cuisine in general: the baked lamb cart. Although in Italy lamb is a meat very used as stew meat, shoulder or baking thigh or ribs, prepared in the form of a cart belongs more to the tradition French. Lamb meat is the portion of meat found at the top of the lamb's back and includes fillet and ribs, which are the part you find in all the Roman restaurants usually prepared to burn. Or breaded and fried.
Baked lamb cart is a dish that no one can say no to and is obviously perfect for an important occasion such as Easter lunch. But here on the site you can find other RECIPES WITH LAMB and lots of ideas and EASTER RECIPES. I think serve a whole lamb cart on the table, cut it in front of the guests and give each one its chops with a soft mashed potatoes as a side dish is almost exciting.
If cooked well, the cards remain soft and juicy, rosy at heart. I cook the carrè first in the pan, to brown it evenly and shorten cooking times. Then I finish cooking in a baking sheet, laid on fresh spring onions that I serve along with mashed potatoes. As a special touch, tough a little’ pistachio grain and mix the outer part of the ribs into the crisp pistachio. This dish has a special charm, retro and modern together. I love him, I'm sure you'll love it too. Have a good day.
a rack of lamb
40 milliliters of olive oil
salt and pepper, to taste
Rosemary, Thyme, Sage, to taste
8 fresh onions
80 grams of unsalted pistachio in grain
FOR PURE 'POTATO:
700 grams of floury potatoes
50 grams of butter
whole milk, to taste
nutmeg, to taste
50 grams of grated Parmigiano Reggiano PDO
The preparation of the baked lamb cart is very simple. Grease the lamb carrè with extra virgin olive oil and sprinkle with salt until, massaging meat with your hands. Brown the lamb carrè in a pan with extra virgin olive oil, prima con le costole rivolte verso l'alto, so that the heat starts to penetrate the flesh, and then on the side, così da dorare l'esterno del carrè. It will form a delicious crust.
While the brown meat, Preheat oven to 200 degrees static. Grease a baking tray with extra virgin olive oil, clean the fresh spring onions and lay them on the bottom of the pan. Salt them slightly. Place the previously browned lamb meat on spring onions, distribuire sull'agnello e attorno un po' di erbe aromatiche fresche (Marjoram, Thyme, Rosemary, Sage). Blend with white wine and cook for about 20 minutes, visto che l'agnello è già stato rosolato. As always, per ottenere una cottura perfetta vi consiglio l'uso di un termometro a sonda. Like this, you can measure the temperature at the heart of the meat: if you want it very pink at the heart the temperature must be 55 degrees, for an average cooking (the one I prefer) 62 degrees and for a well-cooked meat of 70 degrees. Filtrare il fondo di cottura dell'agnello.
For the mashed potato, peel potatoes, slice and boil until they are tender. Crush them with the potato masher and add the butter, stir until the butter has melted and add a few tablespoons of milk, as much as it takes to get the pur you want. Season with salt and add a pinch of nutmeg. Fire off, mantecare with the Parmesan Reggiano Dop.
Toast the pistachio grain so that it is crispy. When the lamb cart is cooked, slice it following the spaces between the ribs and pass each rib into the crisp pistachio, pressing so that it adheres to perfection. Serve the lamb chops with the mashed potatoes, spring onions and cooking bottoms. Have a good day!