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🍽️ Fragranti pezzi di coscia di agnello con lenticchie, sedano e pere caramellate

497 kcal · 30 min · 4 porzioni

Ingredienti

• coscia di agnello 600 g
• lenticchie, marroni 200 g
• sedano rapa 400 g
• cipolle, gialle 1 pz.
• pere 2 pz.
• prezzemolo, fresco 10 g
• olio 4 cucchiai
• sale q.b.
• pepe, nero macinato q.b.
• zucchero q.b.
• aceto balsamico, chiaro 2 cucchiai

Preparazione

1. 1. Take the meat out of the fridge so it reaches room temperature.
2. 2. Preheat the oven to 120 °C (convection mode).
3. 3. Put the lentils in a pot with about 1 liter of water.
4. 4. Bring the water to a boil.
5. 5. Reduce the heat, cover the pot, and let the lentils cook for approx. 20 minutes until they are al dente.
6. 6. Peel the celery.
7. 7. Cut the celery into cubes of approx. 0.5 cm.
8. 8. Halve the onions and peel them.
9. 9. Dice the onions finely.
10. 10. Quarter the pears lengthwise.
11. 11. Core the pear quarters.
12. 12. Wash the parsley.
13. 13. Shake the parsley dry.
14. 14. Pluck the parsley leaves from the stems.
15. 15. Finely chop the parsley leaves.
16. 16. Heat 1 tbsp of oil in a medium pan over high heat.
17. 17. Rinse the lamb loin.
18. 18. Pat the meat dry.
19. 19. Season the lamb loin with salt.
20. 20. Sear the meat in the hot oil for about 1 minute on each side.
21. 21. Season the meat with pepper.
22. 22. Wrap the meat in aluminum foil.
23. 23. Cook the meat in the oven for approx. 10 minutes.
24. 24. Leave the pan uncleaned.
25. 25. Drain the lentils.
26. 26. Season the lentils with salt.
27. 27. Set the lentils aside in the pot.
28. 28. Heat 2 tbsp of oil in the pan's drippings over medium heat.
29. 29. Sprinkle the pears with a pinch of salt and sugar each.
30. 30. Fry the pears for approx. 3 minutes on all sides.
31. 31. Deglaze the pears with 50 ml of water.
32. 32. Simmer the pears over low heat for about 4 minutes.
33. 33. Heat 1 tbsp of oil in another pan over high heat.
34. 34. Fry the celery in it for approx. 3 minutes.
35. 35. Fry the onion cubes for about 2 minutes.
36. 36. Take the meat out of the oven.
37. 37. Let the meat rest briefly.
38. 38. Add the celery to the lentils.
39. 39. Add the onions to the lentils.
40. 40. Add the parsley to the lentils.
41. 41. Season the mixture with salt, pepper, and balsamic vinegar.
42. 42. Plate the lentil mixture on plates.
43. 43. Place the lamb loin together with the fried pear wedges on top of the lentils.
44. 44. Serve the dish.

Valori per porzione

• kcal: 497
• Protein: 37 g · Fett/Fat: 21 g · Carbs: 41 g