Juicy and aromatic lamb meat, fried in a pan until it gets a golden brown crust, and the inside remains soft and juicy. A simple main dish that goes well with potatoes, roasted vegetables or a fresh green salad.
Tags: for police officers, for firefighters, high protein, bring to work, for school, for kids, main dish.
Preparation time: 1 hour.
Cooling time: 5 minutes.
Total preparation time: 1 hour 5 minutes.
Ingredients (for 4 servings):
- 600 g lamb meat: leg, shoulder, fillet (without bones)
- 2 tablespoons of olive oil
- 2 cloves of garlic (finely chopped)
- 1 teaspoon of dry oregano
- 1 teaspoon of dry rosemary or 1 teaspoon of fresh rosemary (finely chopped)
- 1 tablespoon of lemon juice
- 1 teaspoon of mustard
- A pinch of salt
- A pinch of pepper
Preparation:
1. Cut the lamb meat into smaller pieces, 3-4 cm in size.
2. Put the meat in a bowl and add olive oil, oregano, rosemary, lemon juice, mustard, salt and pepper. Stir and coat meat well.
3. Leave the meat for 20-30 minutes to absorb the spices (no longer than 2 hours, because the marinade contains lemon juice that can change the texture of the meat).
4. Heat a large frying pan well over medium-high heat (5 of 6).
5. Put the meat in one layer. If necessary, fry it in two rounds so that the pan is not overcrowded.
6. Fry the meat for 3-4 minutes, without moving it, until it gets a golden brown crust.
7. Turn the pieces and fry for another 3-4 minutes.
8. Add the garlic and fry for another 1-2 minutes while stirring.
9. Reduce the temperature to medium (4 out of 6) and fry for another 4-7 minutes, depending on the size of the pieces.
10. Remove the pan from the stove and let the meat rest for 5 minutes before serving.
Serve the lamb with baked potatoes, potato salad, roasted vegetables or green salad (butterhead lettuce, crisphead lettuce aka iceberg or romaine lettuce), lamb’s lettuce, arugula (rocket) or mixed green salad).
Socno i aromaticno jagnjece meso, przeno u tiganju dok ne dobije zlatnosmedju koricu, a unutrasnjost ostane mekana i socna. Jednostavno glavno jelo koje se odlicno uklapa uz krompir, peceno povrce ili svezu zelenu salatu.
Oznake: za policajce, za vatrogasce, visoki proteini, poneti na posao, za skolu, za decu, glavno jelo.
Vreme pripreme: 1 h.
Vreme hladjenja: 5 minuta.
Ukupno vreme pripreme: 1 h 5 minuta.
Sastojci (za 4 porcije):
- 600 g jagnjeceg mesa: but, plecka, file (bez kostiju)
- 2 kasike maslinovog ulja
- 2 cena belog luka (sitno seckanog)
- 1 kasicica suvog origana
- 1 kasicica suvog ruzmarina ili 1 kasika svezeg ruzmarina (sitno seckanog)
- 1 kasika soka od limuna
- 1 kasicica senfa
- Prstohvat soli
- Prstohvat bibera
Priprema:
1. Jagnjece meso isecite na manje komade, velicine 3–4 cm.
2. Stavite meso u ciniju i dodajte maslinovo ulje, origano, ruzmarin, sok od limuna, senf, so i biber. Dobro promesajte.
3. Ostavite meso 20-30 minuta da upije zacine (ne duže od 2 sata, jer marinada sadrzi sok od limuna koji moze promeniti teksturu mesa).
4. Dobro zagrejte veliki tiganj na srednje jakoj temperaturi (5 od 6).
5. Stavite meso u jednom sloju. Ako je potrebno, przite ga u dve ture kako se tiganj ne bi pretrpao.
6. Przite meso 3–4 minuta, bez pomeranja, dok ne dobije zlatnosmedju koricu.
7. Okrenite komade i przite jos 3–4 minuta.
8. Dodajte beli luk i przite jos 1–2 minuta uz mesanje.
9. Smanjite temperaturu na srednju (4 od 6) i przite jos 4–7 minuta, u zavisnosti od velicine komada.
10. Sklonite tiganj sa ringle i ostavite meso 5 minuta da odmori pre serviranja.
Jagnjetinu posluzite uz pecen krompir, salatu od krompira, peceno povrce ili zelenu salatu (puterica, kristalka ili rimska salata), matovilac, rukole ili mesavinu zelene salate).
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