You will need:
Lamb loin – 1 kg,
hazelnut – 200 g,
Red onion – 2 heads,
Garlic – 8 cloves,
coriander – 100 g,
Butter – 50 g,
Salt and ground black pepper to taste.
Preparation of
Clean the lamb loin of foil and cut off all the fat from the ribs and meat. Cut the loin into four portions. Put the loin in the oven for ten minutes, selecting convection mode. Fry finely chopped red onion and garlic in half the butter and season with salt and pepper until soft.
Remove from heat and mix onion and garlic with ground hazelnuts and finely chopped cilantro until a paste of green. Take the brisket out of the oven and put a thick layer of walnut paste on the meat part. Put the meat back in the oven for 15 minutes.
Ideal side dish for this dish – steamed green peas, which should be mixed with a little olive oil, a few drops of white wine vinegar, a pinch of sugar and a pinch of chopped mint, salt and pepper before serving.
The recipe was developed specifically for cooking in LG ovens with Lightwave technology
The lamb loin in a shell of hazelnuts and cilantro sounds like a unique and delicious dish created by Chef Alexei Zimin. I’m curious to know what other ingredients or flavors are incorporated in this dish to complement the lamb and enhance its overall taste?
This dish sounds incredibly unique and delicious! I’m intrigued by the combination of lamb loin, hazelnuts, and cilantro. Could you provide more details on the cooking process and any other accompanying flavors or ingredients used in this dish?
I’m curious to know, how does Chef Alexei Zimin manage to perfectly balance the flavors of the lamb loin with the hazelnut crust and cilantro? Is there a specific technique he uses to bring out the best in these ingredients and create a harmonious dish? Additionally, is this dish popular among his customers and are there any other unique elements that make it stand out?