Young potatoes go well with any meat. This dish is sure to be appreciated by both children and adults. The dish is very tender and juicy.
Pick your recipe
You will need
- - 600 g boneless rabbit backs
- - 1 kg of tubers of new potatoes
- - 2 heads of purple onions
- - 100 g ghee
- - rosemary, thyme, parsley
- - olive oil
- - lemon juice
- - salt, ground pepper
Instruction manual
1
Wash the meat, dry it thoroughly with a paper towel or napkins, roll it up and fix it with culinary thread.
2
For marinade, combine olive oil, lemon juice, a teaspoon of ground pepper and salt. Rub the meat with the cooked marinade, wrap it with cling film and send it to pickle in a dark, cold place for 10 hours.
3
Preheat the oven to 190 degrees. Wash young potatoes very well and cook until half cooked in slightly salted water without peeling them. Next, peel and chop the red onions with thin half rings.
4
Rinse thyme and rosemary, shake off excess water and tear off leaves. Place the boiled potatoes with chopped onions in a large shape, spreading butter chips on the surface of the vegetables.
5
Center the meatloaf by sprinkling it with marinade and sprinkling with thyme and rosemary leaves. Bake for half an hour, and before serving, sprinkle the roast with vegetables and chopped parsley.