2 cups of chicken broth
1 cup of croissant flour
1/4 cup of olive oil
1/4 cup of beef broth
1/4 cup of tomato sauce
2 tablespoons of heavy cream
2 tablespoons of grated Parmesan cheese
1 ground cinnamon
1/2 teaspoon of ground cumin
900g lamb loin without bones, cut into four pieces
200g lentils
50g finely chopped orange peel
4 sprigs of rosemary
2 beaten eggs
1 clove of garlic
1 large potato
1/2 medium onion
Salt to taste
For frying
Corn oil
2 cups of chicken broth
1 cup of croissant flour
1/4 cup of olive oil
1/4 cup of beef broth
1/4 cup of tomato sauce
2 tablespoons of heavy cream
2 tablespoons of grated Parmesan cheese
1 ground cinnamon
1/2 teaspoon of ground cumin
900g lamb loin without bones, cut into four pieces
200g lentils
50g finely chopped orange peel
4 sprigs of rosemary
2 beaten eggs
1 clove of garlic
1 large potato
1/2 medium onion
Salt to taste
For frying
Corn oil
1
The night before cooking, soak the lentils in water
Drain and chop the onion and garlic
Sauté them in olive oil until the onion is golden brown
Add the lentils and cook for 5 minutes
Set aside
Reserve two tablespoons of beef broth and add the rest to the pan
Fur it, then reduce heat and simmer until the lentils are tender
2
Cut the orange peel into fine pieces. Reserve
Mix the reserved beef broth with cumin
Set aside
Melt corn oil in a frying pan over medium heat
Fry the lamb loin until browned on both sides
Cut into large pieces and set aside
Boil the potato until al dente, then slice
3
Pass salt to taste
Mix orange peel with rosemary
Set aside
Melt corn oil in a frying pan over medium heat
Fry the lamb loin until browned on both sides
Cut into large pieces and set aside
4
Wrap each piece of lamb loin in croissant dough, then dip in beaten eggs and coat with grated cheese
Fur in a hot oven for 10 minutes
5
Arrange the lentils on a plate
Top with roasted potato slices
Arrange the lamb loin pieces around the plate, drizzling with reserved beef broth.
