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Recipe

Grape-Leaf Wrapped Lamb Loin with Orange and Pistachio Stuffing

Servings:6至8

羔羊腰是您在羊排上发现的肉,就没有骨头。换句话说,它温柔可口。由于您通常不会在超市找到它,因此请您的屠夫为您订购或在线订购。因为腰部在小面上,所以使用了两个。但是,一旦腰部被包裹和烘烤,即使它们带着脊髓固定在一块肉中,它们就会像一块肉一样(运气好的运气)。薄荷酱配羊羔会亮整盘。Learn more about the techniqueand see a stop-actionvideo on the wrapping process here.

Ingredients

For the stuffing

  • 10盎司。蜂蜜全麦面包,切成1/2英寸的立方体(约8个杯子)
  • 2 large oranges, zested and squeezed, zest and juice reserved separately
  • 1杯干醋栗
  • 1 Tbs. extra-virgin olive oil
  • 1 large red onion, coarsely chopped
  • 2 medium cloves garlic, minced
  • 3/4 cup shelled pistachios
  • 1-1/2 tsp. chopped fresh mint
  • 1-1/2 tsp. chopped fresh oregano
  • Kosher salt and freshly ground black pepper
  • 1/2杯下盐鸡肉汤
  • 2 large eggs

对于羔羊

  • 2 trimmed boneless lamb loins (see Note), about 1 lb. each
  • Kosher salt and freshly ground black pepper
  • 9 large or about 20 small grape leaves, well rinsed and drained
  • 橄榄油,刷牙

For the herb sauce

  • 1/2杯切碎的新鲜薄荷
  • 1/4杯切碎的新鲜平叶欧芹
  • 1个大丁香大蒜,切碎
  • 1-1/2 tsp. finely grated lemon zest
  • 1-1/2 Tbs. fresh lemon juice
  • 1/2 cup extra-virgin olive oil
  • Kosher salt

Nutritional Information

  • 卡路里(KCAL):530
  • 脂肪卡路里(KCAL):270
  • Fat (g): 30
  • 饱和脂肪(G):6
  • Polyunsaturated Fat (g): 4.5
  • 单不饱和脂肪(G):18
  • Cholesterol (mg): 105
  • 钠(MG):650
  • Carbohydrates (g): 40
  • Fiber (g): 7
  • 糖(G):19
  • 蛋白质(G):24

准备

Make the stuffing

  • Position a rack in the center of the oven and heat to 350°F. Arrange the bread in a single layer on a large rimmed baking sheet and toast until just crisp, 10 to 15 minutes. Cool to room temperature.
  • Measure 2/3 cup of the orange juice into a small bowl. Add the currants and soak until soft, 25 to 30 minutes. Strain the currants over a bowl, pressing on them to extract more liquid. Reserve the liquid and currants separately.
  • 用中火加热大煎锅中的油。加入洋葱和大蒜,煮熟,偶尔搅拌并根据需要调节热量,直到非常柔软但不褐色约8分钟。转移到一个大碗中。加入面包,醋栗,皮,开心果,薄荷,牛至1茶匙。盐和1/4茶匙。胡椒。在一个小碗中,搅拌肉汤,鸡蛋和保留的醋栗浸泡液,然后倒在面包混合物上。扔好,让静置5分钟,然后再次折腾。盖上至少30分钟,最多1天。

包裹羔羊

  • 拍打羊羔腰干燥,并用盐和胡椒粉调味。将腰部堆叠在另一个上。
  • Lay a length of plastic wrap on a work surface so that it measures at least 20×20 inches; overlap a couple of pieces of plastic wrap as needed. Shingle the grape leaves (allow a good overlap) with the smooth sides down into a 14×14-inch square. (If the meat seems larger, add more leaves to accommodate.) Press the stuffing mixture onto the leaves, leaving a 1-1/2-inch border on the top and bottom and 1 inch on each side. Position the stacked lamb loins on the center of the stuffing. Lift the plastic to help wrap the grape leaves and stuffing around the lamb and continue to roll like a sushi roll, encasing it completely. Tuck in the ends of the grape leaves, then wrap the roll tightly in the plastic wrap, twisting the excess plastic on each end tightly to compress the roast. Tuck the twists under the roast to keep snug. (if it feels loose, wrap it tightly in another layer of plastic wrap.) Refrigerate for at least 1 hour and up to 1 day. Longer is better as it helps firm everything up.

烤羊肉,做酱汁

  • Position a rack in the center of the oven and heat to 375°F. Line a roasting pan with parchment (for easy cleanup) and set a rack in it.
  • Remove the plastic wrap from the lamb, and pat the leaves dry with paper towels. Tie the roast with butcher’s twine in about 5 even intervals. Place the roast on the rack and brush the grape leaves with olive oil.
  • Roast to medium rare (120°F), 45 to 60 minutes (begin checking early). Let rest for 15 minutes.
  • 在食用之前,将薄荷,欧芹,大蒜,柠檬皮和果汁结合在一起。在油中搅拌以制成浓稠但可倒的酱汁。调味盐。
  • Slice the roast with a very sharp knife (serrated is best here) into thick slices, removing the twine as you go. Serve topped with the herb sauce.

Tip

If you are mail-ordering lamb loins, you can likely buy them already trimmed. Otherwise, ask your butcher to trim them for you.

评论

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评论(1个评论)

  • Lindag12|12/16/2017

    I plan to make this, after seeing it in the magazine, but where are the figs? Checked the online version, but still don’t see them. Use figs instead of currants?

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