April 20, 2014
While most of the
stores are closed at streets, it’s time about our stomach wide unfold! Jyväskylä always means
delicatessen to me since I’ve been experiencing various cuisines started from
2005. Easter holiday means less religious, but more gluttonous to me and dear
folks. Oh, Jesus, it’s uncertain that you declared all meat clean, but my heartfelt
wish is this little sacrificed lamb dish, awaited in the oven!
The Finnish way to make lamb chops adopts red wine
to develop its flavor rather the goats smell, and 4-5 hour cooking is
definitely a worth for the beloved ones. Here is how we do for the Easter Lamp
Chops:
1/3 cup extra-virgin olive oil
3-4 small sweet onion, thinly sliced
3 garlic cloves, thinly sliced
1 tablespoon sugar
1 cup of French red wine mixed with 3/4 cup of
water
1 tablespoon of salt
Freshly ground black pepper
1. Preheat the oven to 375°. In a
large, deep pan, heat the 1/3 cup of olive oil until shimmering. Add the black peppers,
onion and garlic; cook and stir until softened and lightly browned, about 10
minutes. Add the sugar, red wine/water mixture and simmer over low heat (below
70°) until the peppers are very tender and the liquid is slightly reduced,
about 5 minutes. Season with salt and black pepper and keep warm.
2. Brush the lamb chops with
olive oil and season with salt and pepper. Place the lamb chops and the sauce 1
in ARABIA porcelain pot to the oven and roast the chops for 4-5 hours for low
heat. Serve the lamb chops with the soup from its fat.
My favourite part of the lamb chop is its greasy
fat: soft, juicy and fulfilling. Alongside with the lamb chops, our Easter
table also serves with black wheat bread; green olives stuffed with white
garlic; pickled red pepper and grilled carrots/potatoes with cloves spices. For
desserts, there are cheese cake, baked buns and Jyväskylä floorball Final! Yummy
luncheon! Happy Easter!
Special Thanks: Perhe Heikkinen
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