Lamb fillet in the Römertopf
Here's a super tender lamb dish that fits well with Christmas.
You really can not go wrong and do not have to pay much attention to the time. First water the Römertopf!
The court is calculated for 2 - 3 persons.
Ingredients:
400 g lamb fillet - some say lamb salmon
about 50 ml of strong red wine
about 30 ml of olive oil
1 Knob-toe slices
Some chili
Something gem. coriander
Grains 1 cardamom pod
1TL brown sugar
rosemary
1 onion
1 can of pizza tomatoes
Cut meat into small pieces and marinate in wine, oil and spices overnight.
The next day, sift the marinade, dab the meat and sauté briefly in a hot pan.
Put meat in the Römertopf. Smear the onion in a pan, add sugar and deglaze with the marinade. Add pizza tomato.
Pepper and salt the meat, add the chopped rosemary needles and the tomatoes.
Put the Römertopf in the cold oven and set to 225 °. When the temperature is reached, cook at 170 ° for about 2 hours.
It is also delicious to extend this dish with green beans.
If you like more sauce, top up with wine or broth - but never pour cold into the Römertopf.
These potatoes, rice, Kritharaki (small rice-like pasta) or noodles fit very well.
