Easter lamb, agnus deí, symbol of Easter in all its forms. The April Easter menu offers a special recipe. You take the roasting mould for the lamb, put it away so that you can find it next year and set about preparing a tasty rack of lamb.
Ingredients:
Rule for 4 servings:
800 g
of lamb loin
3 pcs
garlic cloves
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3 pcs
rosemary sprigs
1 pcs
Vitana Masox cube
200 ml
of water
2 tbsp
olive oil
1 tsp
Vitana ground black pepper
1 tsp
salt
For couscous:
200 g
of couscous
50 g
of fresh herb mix – e.g.
400 ml
of water
2 tbsp
olive oil
1 tablespoon
of wine vinegar
1.5 pieces
of vegetable or poultry broth
Procedure:
Cut the lamb loin on the surface in a grid, rub salt and pepper, sprinkle with rosemary and garlic, drizzle with olive oil and refrigerate covered for at least 2 hours
Place the marinated meat in a heated pan and sear for 3 minutes on each side, baste with the marinade and place in a preheated oven at 175 °C for 12 minutes, baste with the fat, turn off the heat and leave to cook for a further 15 minutes<
Drain the fat, add water and Masox and boil briefly
Prepare the couscous; pour it into a bowl and pour the broth prepared from water and broth about 1 cm above the edge, let it stand for 8 minutes, fluff it with a fork, add salt and drizzle it with a vinaigrette of oil and wine vinegar and mix it with finely chopped herbs
Serve the lamb with the couscous, slightly covered with the juices from the broth.