Lamb stuffed with herb potatoes and mortadella sauce enhanced
Instructions
Braise the Mixed Greens in a pan with a little water, salt, pepper and oil; blend the knife.
Remove the cover (FAT) the Lamb rack, then salt, pepper and sauté in a pan with oil, garlic and Rosemary.
Finish cooking in the oven.
Meanwhile whisk in crema mortadella with cream, a little water and pepper.
Blanch the potatoes, and remove machined the flesh with olive oil, salt, pepper and Rosemary; rifarcire the caskets of potato and bake for 10 minutes at 180 degrees.
Serve the pork loin on mortadella with cream potatoes rebounded.
Ingredients and dosing for 4 persons
- 1 carré of lamb
- 1 slice of mortadella
- 10 new potatoes
- 150 g of cream
- 100 g of mixed greens
- Rosemary
- 1 clove of garlic
- Olive oil
- Salt
- Pepper