Cordero a la parrilla con hinojo asado y salsa de uvas
¿Quieres impresionar a tu pareja con una cena para dos? Prueba la receta original de Olii Hercules, inspirada en la cocina de Europa del Este. La combinación de cordero, hinojo y salsa agridulce de vino de uva es realmente exquisita.
Ingredientes · Raciones For 2 people
- 2 pcs fennel
- 2 tbsp olive oil
- 2 tbsp apple cider vinegar
- 1 tsp brown sugar
- 50 g grape wine
- 1 piece chili pepper
- 4 pcs lamb chops
- 1 handful of mint
Método · 50 min
- Preheat the oven to 200°C (fan 180°C). Remove the tough upper stems from the fennel (you can store them in the freezer and add them to the vegetable stock) and cut the bulbs into thin strips. Pour the oil into a baking dish and heat it in the oven. Add the fennel to the hot oil, season with salt and bake for 15 minutes.
- For the relish, mix the vinegar, sugar and a pinch of salt until the sugar and salt dissolve. Taste the mixture, it should taste sweet and sour, adjust to taste. Mix with the grape wine and chili.
- Heat a heavy-bottomed frying pan over a medium heat until dry. Season the lamb chops with salt. Using tongs, place the chops, fat-side down, into the hot pan. The aim is for the chops to release their fat and cook until golden brown in this area. Do this in batches. Then place the chops flat in the pan and sear them quickly, 1-2 minutes per side is enough. Place the meat on top of the toasted fennel and return to the oven for a further 7-10 minutes, depending on how cooked you like the meat. Before serving, stir the chopped mint into the relish and serve with the lamb and fennel.
Want to impress your significant other with a dinner for two? Try Olii Hercules' original recipe, inspired by Eastern European cuisine. The combination of lamb, fennel and sweet and sour grape wine relish is truly refined.