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( for 4 people )
500 g lamb meat
80 gr Butter
100 g carrots
1 large onion, chopped
200g chickpeas, boiled
fresh mint leaves
A few sprigs of spring onion, finely chopped
2 sprigs of rosemary
1 sprig of fresh thyme
2 cloves of garlic, peeled
Salt, freshly ground black pepper
1 tablespoon olive oil
Marinate the lamb with rosemary, olive oil, fresh thyme, garlic and freshly ground black pepper overnight.
Heat 15 g of İçim Butter in a pan. Turn the marinated meat in the pan and place it in the oven tray with the spices and garlic.
Bake the baking dish in the oven at 180 degrees for 25 minutes. Open the foil and cook for another five minutes, then remove the meat from the oven and let it rest.
Put 30 grams of İçim Butter in a pan and heat it. Add the onions to the pan and cook over high heat for a few minutes. Add the carrots and season with a pinch of salt and black pepper. Add the chickpeas and fry for another minute, then remove from the stove.
Spread mint leaves on serving plates and add sauteed chickpeas. Spread the lamb meat over it and decorate it with herbs and spices of your choice.