Just taking a leaf from our trip to Hochsolden in Austria with the fennel. Ummm, yummmm, 60 degrees or so cooked for 4 hours or so.
Lamb backstrap (as us Kiwis know it, maybe it's called loin in other parts of the world which is not correct terminology for this cut.. anyway...) marinated in a middle eastern concoction of pommegranate molasses, sumac, olive oil, garlic, touch of honey, salt and black pepper.
Served simply with the fennel, a port and red wine reduction, snow peas.... EXUISITE !!
Lamb backstrap (as us Kiwis know it, maybe it's called loin in other parts of the world which is not correct terminology for this cut.. anyway...) marinated in a middle eastern concoction of pommegranate molasses, sumac, olive oil, garlic, touch of honey, salt and black pepper.
Served simply with the fennel, a port and red wine reduction, snow peas.... EXUISITE !!
No comments:
Post a Comment