Saddle Of Lamb (loosened) in Deep Fried Aubergine Coating
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 lamb backs, thrown
- 2 eggplant (s)
- 200 ml yogurt
- 4 tomato (s)
- 2 cloves garlic
- 2 sprigs rosemary
- salt and pepper
- 3 tablespoon vinegar
- 3 tablespoon olive oil
Print Recipe
Pin Recipe Instructions
- Cut the aubergines into oblong slices approx. 1 cm thick. You need about 3 pieces per saddle of lamb. Salt this on both sides and let it steep for about 10 minutes, then squeeze out (salt pulls out the bitter substances).
- Salt and pepper the yoghurt and squeeze in 1 garlic, stir and let it steep in the fridge. You can do it 1 day in advance, but you don`t have to.
- Peel the tomatoes, cut out the stalk and dice. Put these in a bowl with 2-3 tablespoon. Add oil and an equal amount of vinegar. Pepper, salt, press in 1 garlic and add 2 teaspoons of sugar. Mix and put away for now.
- Fry the aubergines while swimming in hot oil (pan or deep fryer) until golden and place on one side (dab with Zewa if necessary).
- Meanwhile, preheat the oven to 100 °.
- Lightly pepper the dabbed saddle of lamb and fry in hot fat or oil on the rosemary branch from the first side for approx. 3.5 minutes. Fry the second side without the rosemary because it will turn out too bitter. Oh, also about the same time.
- Place three eggplant slices next to each other and roll up the lamb. Put in a baking dish and put the rosemary sprig on top and put the whole thing in the oven for 7 minutes.
- Meanwhile, if you simmer the tomato story briefly in a pan at the latest, something can still be firm to the bite.
- To serve, place the lamb on the plate, give 2 - 3 tablespoon. Yogurt on top.
- Then about the same amount of tomato sauce and finally a sprig of rosemary on top.
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