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.
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