Lamb in Almond Crust, Wine Sauce with Pomegranate, Parsley Dumplings, and Strawberry Lace

The semi-final dish recipe with which Žan Milosavljević and Kaja Balentič secured their place in the grand finale of the 6th season of the Slovenian cooking competition.

Details

  • Preparation Time: 50 minutes
  • Cooking Time: 50 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

Jagnječje zarebrnice

  • 1 kg Meat, lamb, ribs

  • pieces Salt, table

  • 2 spoons Mustard

  • 2 spoons Honey

  • 100 g Nuts, almonds

  • 1 bouquet Mint

  • 1 piece Nectarine, fresh

  • 1 bouquet Carrot, fresh

  • 1 piece Peach, fresh

  • pieces Salt, table

  • pieces Oil, olive

  • pieces Butter, unsalted

  • 0.5 teaspoons Sugar, white

Strudel filling

  • 500 g Cheese, cottage cheese

  • 2 piece Egg, fresh

  • 1 bouquet Parsley, fresh

  • 1 teaspoon Salt, table

  • 1 spoon Semolina

Testo za štruklje

  • 300 g Flour, Wheat, bread flour

  • 150 ml Water

  • 1 spoon Oil, vegetable oil, canola

  • 1 piece Egg, fresh

  • pieces Salt, table

Vinska omaka

  • pieces Oil, vegetable oil, canola

  • 1 piece Onion, raw

  • 2 pod Garlic, fresh

  • 10 pieces Spices, ginger, ground

  • 0.5 l Alcohol, Wine, Red

  • 1 piece Pomegranate

  • 1 spoon Sugar, white

  • 1 teaspoon Salt, table

  • 1 pinch Spices, pepper, black

  • 150 g Butter, unsalted

lace

  • 90 g Water

  • 10 g Flour, Wheat, bread flour

Steps

  1. Parsley Dumplings: Make a stretched dough from flour, water, egg, oil, and salt. Place it in a bowl, pour oil over it, and let it rest at room temperature for 30 minutes.

  2. While the dough is resting, prepare the filling. Finely chop or blend parsley in a multiprocessor. In a bowl, combine cottage cheese, eggs, chopped or blended parsley, salt, and breadcrumbs. Mix until you get a uniform mixture.

  3. Roll out the dough thinly and spread the prepared filling over it. Roll it into a dumpling, wrap it in greased aluminum foil, and cook for 25 minutes.

  4. Wine Sauce: Quickly sauté the onion in oil. Add garlic and bay leaf, and when the onion becomes translucent, pour in red wine. Season with salt and pepper, add sugar, and a whole pomegranate. Let the sauce simmer for 20 minutes. Once the wine has reduced, remove the sauce from the heat and blend it smoothly with an immersion blender. Strain it through a sieve. Gradually add cubed butter and stir to create a silky sauce.

  5. Lamb Ribs: Season the meat with salt and pepper, then rub it with mustard and honey. Sear the ribs in a pan to give them color.

  6. Grind almonds and mint leaves to create a crumb-like mixture, in which you coat the seared ribs. Wrap the bones in foil. Bake the ribs in an oven preheated to 200°C until the internal temperature reaches 55°C. Remove the baked ribs from the oven and let them rest for 5 minutes.

  7. Nectarine: Pit the nectarine and slice it into wedges, which you then grill on a hot pan. Cook the slices until they release their juice and caramelize nicely. Add a cube of butter at the end.

  8. Baby Carrots: Blanch the carrots for 5 minutes in salted boiling water, then drain them. Toss the blanched carrots into a pan with heated olive oil and butter. Add half a teaspoon of sugar and slowly sauté for 7 minutes until the carrots caramelize nicely.

  9. Red Beet: Oil the beet, season with salt and pepper, and wrap it in aluminum foil. Bake it in the oven until tender (about half an hour). Then peel it and sauté it in the same pan as the carrots.

  10. Lace: Mix flour, water, and food coloring (you can also use beet, strawberry, or parsley powder) together and pour it into a hot pan. A lace will form, which you should not flip or touch while cooking. When the surface stops sizzling, the lace is done and can be removed from the pan.

Nutrition Information (Per 100g)

  • Calories: 186.58 kcal
  • Fat: 9.06 g
    • Saturated Fat: 3.83 g
  • Carbohydrates: 11.5 g
    • Sugars: 2.87 g
  • Protein: 10.28 g
  • Fiber: 1.42 g