Lamb roast in 15 minutes


The coulotte is a part of the lamb or mutton rump. It’s a pretty tender piece of meat that can be cooked in a simple manner, without complications (you can find it here). It can be marinated or you can leave it as it is, it can be seasoned with salt and pepper or with Arabic or Indian spices and, most importantly, it doesn’t require more than a quarter of an hour to be ready for consumption. For example:
We have the meat. We sprinkle salt over it, we caress it with thyme or brotherwort, we rub it with a bit of olive oil. We leave it to rest until the next day, for a strong flavor or for easy cooking, without the risk of eliminating the flavor of the thyme. How?


We fry it in the hot skillet for two and a half minutes on each side. While frying, it wouldn’t hurt to add two or three branches of thyme in the skillet. Perhaps even a small butter cube, which brings a lot of flavor. Meanwhile, we pre-heat the oven (200-210 degrees Celsius). We then put the meat in the oven for 10 minutes.


The side dish can be baby spinach, cooked in the skillet with garlic and a squeeze of lemon juice.


A cherry tomato and avocado salad can complement nicely a lunch such as this one.
mielThat’s all for today. Stay healthy.



Special thanks to
Oana Bodnariuc, Authorized Translator

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