Lime / ginger marinated lamb culotte with beets baked in the oven

Ingredients for Lime / ginger marinated lamb culotte with beets baked in the oven

Instructions for Lime / ginger marinated lamb culotte with beets baked in the oven

To prepare the Lime / ginger marinated lamb culotte with beets baked in the oven recipe, please follow these instructions:

Lamb culotter: Turn lime juice, finely chopped gratin, ginger, sea salt, lots of black pepper and cardamom in the yogurt. Add a little olive oil. Taste the marinade to - it must be quite salty. Turn the lamb thoroughly into the marinade and let it pull. Preferably overnight - at least a couple of hours. Heat the oven up to 180 degrees. Take the lamb cucumbers up of marinade and brown them on a pan. Leave as much marinade as possible. When the culots are brown on all sides, put them in a refractory dish and cook in the oven for 10-15 minutes. Let the culots drag 5 minutes under silver paper before cutting.

Baked beetroot: Heat the oven up to 180 degrees. Rub the beets (with peel ...) thoroughly into olive oil. Turn them into freshly ground black pepper, sea salt and cumin sauce. Put them in a refractory dish and bake them until they are tender - about 60 minutes depending on the size. Let them cool down and smudge them off. Cut them into large coarse pieces (3-4 cm.) And turn them into a little olive oil.

Serve the spicy lamb with red beets and boiled rice.