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CARRE 'OF LAMB WITH MUSTARD

Another recipe of course that we particularly liked is that lamb loin with mustard. Not everyone likes lamb, but if the meat is of quality we are absolutely his admirers:)
Before preparing this dish we went looking for the type of mustard that LittleDrag had used the course and found it to Metro, for those interested. It 'a kind of mustard seeds, of Maille. The only drawback is that as usual there was only the giant pot to finish it and we should eat meat with the mustard and hot dogs for the next 10 years! : D



Ingredients: (4 people) 2

loin of lamb (about 500g each) mustard

extra virgin olive oil, salt, pepper

Cut loin in half and sprinkle with salt and pepper. Sauté over high heat for a couple of minutes, then place them in a baking dish and bake for 15 minutes at 200 degrees. Let the meat rest for a few minutes to warm, cut the chops and serve with mustard. The meat should be pink inside.
side dishes we prepared of the artichokes cooked in a pan over low heat (for about 15 minutes) with oil, garlic, salt, pepper, white wine, fresh parsley and a bit 'of water.

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BROCHETTES CARPACCIO

LittleDrag Earlier this year he decided to enroll in a cooking class, and since the preparation of the meat is not exactly our strong (LittleDrag especially loves to cook starters and fish while I have a passion for cakes and pasta dishes in general, particularly rice!) we decided unanimously that it would be useful to follow a course on meat dishes, so we expanded our horizons:) This recipe
we have already prepared several times because it is simple and tasty. The recipe comes from the course with some minor variations.



Ingredients (4 people):

fillet of beef (like carpaccio) 250 g
herbs (chives, tarragon, marjoram, thyme, etc.)

grated cheese 1 egg 40 g pine nuts

extra virgin olive oil, salt and pepper 2 cloves garlic


Wash and finely chop the herbs, a clove of garlic and pine nuts. Then sprinkle the slices of meat with herbs, garlic and pecorino. Roll up the meat, leaving the filling in and pass it the egg and pine nuts. Skewer the rolls with toothpicks and brown in frying pan with olive oil and 1 clove of garlic for a minute or so (those of the photos were left perhaps a little 'too long, but they are also very good as well). Season with salt and pepper and serve with salad dressed with balsamic vinegar.
can be prepared either as a starter and main course.