субота, 22. октобар 2016.

Jagnjeće sedlo sa Duka koricom * Lamb Rack with Dukkah Crust




Scroll down for Recipe in English

Jagnjetinu baš često pravimo. Ovako sa Duka koricom prvi put. I zaista je super .Fino začinjeno bez ikakvih drugih dodataka ima pomalo misris i ukus  arapskih zemalja. Duka mešavinu nije teško napraviti. Ja sam kupila gotovu , za vas koji to ne možate nabaviti postavila sam i recept


Sastojci

1/4 šolje Duka
1 1/2 Kašika brašna
2 jaja
1 Jagnjeće sedlo
Kikiriki ulje za pečenje



Domaća Duka 



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Priprema

Predgrejemo renu na 200 stepeni C
U posebne tanjire stavimo brašno i duka. Ulupamo jaja. Provućemo jagnjetinu kroz brašno, jaje pa kroz duka. Malo pritisnemo prstima.
Pečemo 25 minuta za srednje ispečeno meso. Ostavimo da miruje oko 5 minuta



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Lmab rack with Dukah crust

We make lamb meat often. No wonder New Zealand is known world over for the qualitz of lamb meat. Being at the source it means also very affordable prices.

Never meade lamb rack with Dukah crust, but now that I did , I can only recommend it




  • Ingredients
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I used ready Dukkah but if you wish to make your own you will need:

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Create


Preheat oven to 200°C. Place flour and dukkah on separate plates. Lightly beat eggs in a shallow dish. Coat lamb in flour. Dip in egg, allowing excess to drip away. Coat in dukkah, pressing on with fingertips. Place in a lightly greased roasting pan.


Roast lamb for 25 minutes for medium or until cooked to your liking. Cover loosely with foil to keep warm. Allow to rest for 5 minutes.

Cut lamb rack into cutlets. Serve with chicoree salad and kumara mash.




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