Morton's Relation Bunionette

Warm lamb with oriental flavor

Voici une assiette aussi colorée que parfumée , j'aime beaucoup ce genre de salade complète un peu épicée , qui forme pour moi un juste équilibre entre les féculents , les  vegetable protein .... This recipe lamb arrived perfectly when I just learned that my greatest pleasure was the winner of the Connemara lamb and then I won the first prize. I do not know if you remember but after the show blogs, I returned with 2 very nice pieces of lamb offered by Bord Bia to cook them for a contest in partnership with 750 gr. My recipe lamb dressed in green (you can see by clicking here ) has won first place And we'll love to spend a weekend in Dublin greedy. I'm super happy because I still do not know this city.

For this recipe, I used pieces of lamb cooked Irish I have 2 hours in vegetable broth, supplemented with cumin seeds (1 teaspoon), salt and pepper. I wanted to try this for cooking the lamb, it was very tender and not greasy, it's very nice.

for 4 people: 600 gr

leg of lamb cooked in broth or baked

260 gr bulgur (you can also use meal)

4 teaspoon harissa sauce (not too strong achetéee if possible in a butcher Arabic)

4 teaspoon balsamic vinegar

4 teaspoon olive oil 12

apricots dry (no preservatives therefore darker)

2 red peppers 2 zucchini

15 mint leaves

30 gr pine nuts

Cook bulgur in 2 times its volume of boiling salted water for 10-12 minutes, when the water is evaporated, cover the pan off the heat and set aside. Preheat

oven to 200 ° c, cut the red peppers in lengthwise, remove the stems and seeds located inside. Arrange skin side down over a baking sheet covered with parchment paper and bake about 20 minutes until the skin begins to blacken and swell a bit. Remove from oven and place in a closed plastic bag. Wait ten minutes to cool. so you can easily remove the skin. The book.

Place dried apricots in a bowl and cover with boiling water for 30 minutes, drain and cut in half lengthwise.

Cut the zucchini into slices thin enough and made the toast of the 2 sides in a cast iron skillet brushed with olive oil.

Brown the pine nuts in a skillet. The book.

Cut the lamb into small cubes, put them in a large bowl. Add seasoning, ie the harissa, balsamic vinegar and olive oil and some salt. Bien mélangez pour enrober les morceaux . Heat the pan gently or otherwise in the microwave.

Place in soup bowls 3 to 4 tablespoons bulgur, have seasoned lamb, sides of beef and drop zucchini, strips of peppers, apricots. Sprinkle the top of the plate with mint and pine nuts.

In this recipe I will insist on your choice of dried apricots, try apricots taste without preservatives, you'll see a difference in taste terrible. I know they are less beautiful, they are not orange but rather because they have dried chestnuts without adding all sorts of substances ...