Lamb salmon in balsamic sauce

Name: Lamb salmon in balsamic sauce
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 4 Lamb salmon (approx. 150 g each); 2-3 stem(s) or 1/2 teaspoon each of rosemary and thyme; 2-3 Garlic cloves; 10-12 TABLESPOONS Olive oil; 8-12 small tomatoes; 2 medium-sized onions; 200-250 g Sweet peas; 7-10 Tbsp or 300 g frozen peas; 7-10 Tbsp salt, pepper, 1 pinch of sugar; 200 ml Lamb stock or meat broth (glass); 3 TABLESPOONS Balsamic vinegar; 1 TEASPOON Cornstarch; 1 TABLESPOON Currant Jelly

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

4 Lamb salmon (approx. 150 g each)
2-3 stem(s) or 1/2 teaspoon each of rosemary and thyme
2-3 Garlic cloves
10-12 TABLESPOONS Olive oil
8-12 small tomatoes
2 medium-sized onions
200-250 g Sweet peas
7-10 Tbsp or 300 g frozen peas
7-10 Tbsp salt, pepper, 1 pinch of sugar
200 ml Lamb stock or meat broth (glass)
3 TABLESPOONS Balsamic vinegar
1 TEASPOON Cornstarch
1 TABLESPOON Currant Jelly

Directions

1
Wash the lamb salmon, dab dry and place in a bowl. Wash herbs, chop coarsely. Peel garlic and cut into quarters. Add both to the meat. Add oil and marinate for about 12 hours
2
Wash the tomatoes, carve them crosswise. Peel and chop the onions. Clean and wash the sugar snap peas
3
Remove the meat and season with salt and pepper. Fry in a pan without fat all around for about 10 minutes. Fry the garlic from the seasoning oil and tomatoes for about 2 minutes
4
Heat 1 tablespoon of seasoning oil. Sauté half of the onions in it. Add sugar snap peas and 100 ml water. Season with salt, pepper and sugar. Bring to the boil and cover approx. 3
5
Keep the lamb, tomatoes and garlic warm. Steam the rest of the onions in the frying fat. Deglaze with stock and vinegar, simmer for 3 minutes. Mix starch and 1 tbsp. water, thicken stock. Season to taste with jelly, salt and pepper. Serve everything. Served with: roast potatoes