Ελληνικά
Easy to make
75'
4 - 6 servings
15' preparation + 75' baking
Directions
For the sauce:
Put all the sauce ingredients in the blender until a thick paste is prepared.
For the lamb:
Preheat the oven to 210 ° C.
Wash and dry the lamb carefully.
Rub it well with plenty of salt and pepper. Then spread the sauce while rubbing it with your hands.
Place the lamb in a pan with the potatoes and sundried tomatoes around it and dribble with ½ cup (100 ml) olive oil. Place the pan on the middle or the lower oven shelves.
Cook the lamb chop for 1 hour.
Just before completion, spread the almond fillet in the pan and continue cooking for about another 15 minutes.
Ingredients
For the lamb:
- 1 whole lamb chop, with bone, weighing about 2 kg
- 1½ kg small baked potatoes, preferably organic, peeled (or else choose simple organic small-sized potatoes, cut in half)
- ½ cup coarse sun-dried tomatoes
- ½ cup (100 ml) olive oil
- ½ cup almond fillet
- Salt, freshly ground pepper
For the sauce:
- ½ cup Condito mustard with E.V. olive oil, honey & thyme
- 1 cup (200 ml) olive oil
- 2 tbsp. strained yogurt
- a few drops of tobacco (optional)cloves of 1 whole garlic head, cleaned and cut into very thin slices
- 2-3 sprigs fresh rosemary, finely chopped
- Salt, freshly ground pepper