DinnerBooks
Lamb fist with carrotstzatziki

Lamb fist with carrotstzatziki

Cooking Time45 m
Ingredients19
DifficultyMedium
0
0
Nour Henriksson
Dinner is inspired by Greece. Taste the lamb with dijonsenap and oregano before forming into steaks and fryings. Serve with carotstzatzikin, wild rice and pepper in vinegar.

Ingredients

4 servings
  • Step: 1
    1/2 pc poor carrots
  • Step: 2
    1 pc garlic divide
  • Step: 3
    1 msk sesame
  • Step: 4
    2 dl foodyogurt
  • Step: 5
    salt
  • Step: 6
    black pepper
  • Step: 7
    4 serving wild rice
  • Step: 8
    1/2 dl fire bread
  • Step: 9
    1 dl water
  • Step: 10
    500 g lamb
  • Step: 11
    1/2 tsk salt
  • Step: 12
    1 pc eggs
  • Step: 13
    1 tsk oregano
  • Step: 14
    1 msk senap
  • Step: 15
    1 msk oil
  • Step: 16
    1 pc red pepper
  • Step: 17
    1 pc yellow paprika
  • Step: 18
    1/2 msk olive oil
  • Step: 19
    2 tsk red wine

Instructions

  • Step: 1
    Tzatziki: Scale and tear carrots and garlic. Mix with the rest of the ingredients and taste with salt and pepper.
  • Step: 2
    Cook the rice as directed on the packaging.
  • Step: 3
    Biffar: Pour the bread and water in a bunke and let stand a few minutes. Mix down lambs, salt, eggs, oregano and mustard. Form the ferry to small pans.
  • Step: 4
    Stop the pancreas in the oil about 12 minutes. turn from time to time.
  • Step: 5
    Paprika: Divide, core out and cut the peppers into pieces. Ring over olive oil and vinegar and spice with salt and pepper.
  • Step: 6
    Serve the lamb fenders with tzatziki, pepper and rice.

Näring

Calories613kcal
Carbohydrates61g
Fat24g
Protein35g
Serving Size4serving

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