Now almost everywhere sell exotic fruits feijoa. These juicy green berries, which taste like a symbiosis of strawberries and kiwi, are brought from Georgia, the Crimea and Azerbaijan. The pleasure is not from cheap – a kilogram of feijoa costs about 35-50 UAH. Any dish, in the preparation of which is used feijoa, a priori can be called a delicacy. The recipe for one of these we today and we share – we cook lamb with feijoa and one more seasonal product – a pumpkin.
Ingredients (4 servings):
– 12 ribs lamb
– 400 g of a pumpkin, cleaned and cut into small cubes
– 8 feijoa fruit
– 4 anchovy fillets, cut into 16 pieces
– 4 garlic cloves, cut into 16 plates
– 2 bay leaf
– olive oil
– salt and pepper to taste
Heat oven to 200 degrees. Put a pumpkin on a baking tray, sprinkle with olive oil and bake for 15 minutes.
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Clean the feijoa and cut it in half. Together with the laurel leaf, send to pumpkin and bake for another 15 minutes. During this time, both pumpkin and feijoa should become soft and caramelized. If this does not happen, continue baking until the desired consistency. Switch the oven 220 degrees. In each rib (fleshy part) make 4 notches and put them on garlic plate and a piece of anchovy.
Lubricate each ribolive oil and fry on the grill or barbecue (for 3 minutes on each side, the roasting changed depending on the size of the ribs) & nbsp.;
After the ribs are ready, extract garlic and anchovies. Serve with garnish of baked pumpkin and feijoa.