METSO

• 2 ea nama ea kolobe, e ka bang lik'hilograma tse 1-1.5 ka 'ngoe
• 3 tbsp oli ea mohloaare
• 1-2 tsp letsoai la kosher
• 1 tsp pepere e ntšo e entsoeng ka fatše e foreshe
• ½ tsp paprika e tsubang
• ¼ senoelo sa veine e tšoeu e ommeng
• ¼ senoelo sa moro oa nama ea khomo kapa moro
• 1 tbsp asene e tšoeu ea veine
• 1 shallot, e khaotsoeng hantle
• 15-20 li-clove tsa konofolo, kaofela
• 1-2 sprigs ea litlama tse ncha tse fapaneng, thyme & rosemary
• 1-2 tsp parsley e ncha e khaotsoeng

DITAELO

1. Pesa onto ho fihla ho 400F.
2. Koahela lithapo ka oli, letsoai, pepere le paprika. Kopanya ho fihlela o koahetsoe hantle, 'me u behelle ka thōko.
3. Ka sejaneng se senyenyane, ho lokiselitsoe mokelikeli o qhibilihisang ka ho kopanya veine e tšoeu, nama ea khomo le asene. Beha ka thoko.
4. Chesa pan 'me u chese li- tenderlocks tsa nama ea kolobe ho eona. Fafatsa li-shallots le konofolo ho pota-potile li- tenderloins. Ebe u tšela mokelikeli oa deglazing 'me u koahele ka litlama tse ncha. Lumella ho pheha ka ontong bakeng sa 20-25 min.
5. Tlosa ka ontong, koaholla le ho tlosa likutu tsa litlama tse ncha. Lumella ho phomola metsotso e 10 pele u khaola. Khutlisetsa nama ka pan 'me u khabise ka parsley.