If you are looking for a recipe for a festive main course or just want to dine with delicious meat, we suggest you to cook lamb loin.
The meat is very tender, and the pomegranate sauce complements it perfectly!
- lamb : 800 g (loin)
- black pepper : 0.3 tsp
- salt : 1 tsp
- pomegranate juice : 250 ml
- lemon : 1 piece
- sugar : 20 g
- starch : 10 g
- olive oil : 2 Tbsp
Stages of cooking
Wash meat, rub with pepper and salt.
Pour the meat with pomegranate juice and leave to marinate for 1 hour.
Pour pomegranate juice into a saucepan and leave for the sauce. Dry the meat with a paper towel. Turn on the oven to warm up to 180 degrees.
Fry each piece of meat in a hot frying pan in olive oil on both sides until golden brown.
Put the meat in a baking form and bake in the oven for 10-15 minutes.
Prepare the sauce: add freshly squeezed juice of one lemon, sugar and starch to pomegranate juice. Mix well, put on the fire and cook, stirring constantly, until boiling. Then boil until thick, about 2 minutes.
Easter Lamb is ready, serve with pomegranate sauce!