Lamb with beetroot and zucchini cream, spinach, ricotta and Giusti Balsamic Vinegar 3 Gold Medals
Giusti
Italian
Lamb with beetroot and zucchini cream, spinach, ricotta and Giusti Balsamic Vinegar 3 Gold Medals
Ingredients
- Lamb chop
- Rosemary
- Thyme
- Black pepper
- Salt
- Extra virgin olive oil
- Garlic
- 400gr beetroots
- 3 zucchini
- 2 potatoes
- 1 onion
- Giusti Balsamic Vinegar of Modena
Directions
Clean the meat of excess fat, make cuts between each rib and free the bone as much as possible. Place the ribs in a bowl and season with salt, pepper, rosemary and thyme. Also add the oil and massage the meat well. Add a clove of garlic and cover with foil. Let the meat rest for 2 hours in the refrigerator.
- Grease an oven dish, place the ribs in the center, wrap the bone with aluminum foil. Bake at 200°C for 50 minutes.
- Cook the beets and 1 potato in boiling water. Blend the beets and potato with some cooking water. Add salt and pepper and cool it down.
- Cook the zucchini and 1 potato in boiling water. Blend the zucchini and potato with some cooking water. Add salt and pepper and cool it down.
- Serve the lamb with the cream of beets, the cream of zucchini, a quenelle of ricotta cheese and Giusti Balsamic Vinegar of Modena.
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