Lamb in lemon-honey-marinade
DIFFICULTY
easy
easy
RATING
COOK TIME
60 mins
60 mins
TOTAL TIME
60 mins
60 mins
Ingredients
Servings:
4
- 750 g Lean lamb from the leg (boneless)
- 7-10 Tbsp Juice of 2 lemons
- 2 TABLESPOONS Tannenhonig
- 3-4 Tbsp Oil
- 3/4 l clear broth (instant)
- 1 piece(s) (approx. 15 g) fresh ginger
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
- 2 sour apples
- 4 TABLESPOONS dark sauce thickener
- 7-10 Tbsp Melissa
Directions
- 1
Wash the lamb, dab dry and cut into 2-3 cm cubes. Mix lemon juice, except for 1 tablespoon, and 1 tablespoon honey. Cover the lamb and leave to marinate for about 2 hours.
- 2
Drain the meat and fry in hot oil in portions. Deglaze with broth. Peel ginger, cut into thin slices and add to goulash with the remaining honey. Season with salt and pepper, cover and stew for about 45 minutes.
- 3
Wash and quarter the apples and remove the cores. Cut the apples into slices and add to the goulash about 5 minutes before the end of the cooking time. Add sauce thickener while stirring, bring to the boil briefly. Season goulash with salt, pepper and remaining lemon juice.
- 4
Serve garnished with melissa.
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