Description
My culinary acquaintance with lamb was not very good, somewhere in the 80s in the Soviet Union gave me Povareshka... Happy we were? of course! Freebie!!! But you know, we lived in Ukraine, and the lamb is in the Ukraine, the submarine in its steppes. I have stasila best pieces, but there is not eating, not the NRA! And not the taste, and the smell is not the same... And the wine is sweet, and the vodka is bitter, and the meat - not! Had to seek advice - and the benefit of one friend he was Armenian, he told me how to cook - thanks to him for that! Since then, a lot of lamb is eaten, and many recipes tried... That I have matured to the point that she became the new recipes to come up with. Experiment, so to speak... so don't blame me! don't toss your Slippers, especially those who know a lot about this case! One thing I can say: those who are well, not like lamb at all, will eat with pleasure, because usually the fact that the lamb as it is not "comme Il faut" - a specific taste and unusual smell - absolutely not felt. And the meat is tender and tasty, savory taste and slightly sour.
Ingredients
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Lamb
1.5 kg
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Dry white wine
1.5 cup
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Syrup fruit
3 Tbsp
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Bay leaf
3 piece
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Orange zest
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Salt
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Black pepper
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Rosemary
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Sumy
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Zira
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Vegetable oil
Cooking
So, wash the meat and dry on paper polotenečki. Here it is - beautiful...
Put it in any sealable container. Pieces of meat grate ground citrus peel.
Prepare the marinade: mix the Wine with pomegranate syrup and pour the meat.
Lavriki get destroyed and put to the meat.
All! The container is closed and in the refrigerator. The fridge closed and forget about it for the night.
Prepare rosemary salt: salt, pepper, and needles of rosemary pound in a mortar. But not "runny" (I mean that the mixture is spread on the meat), and "crumbs" that you can sprinkle on the meat.
Oven heated to 170-180°. Remove meat from marinade, lightly Pat dry with paper polotenečki and "roll" in the poison ivy... Kulinarika! sumac is a spice made from ground pomegranate seeds (if I'm wrong - then please correct me!), we sold in Turkish shops "buckets"...
and "roll" in the poison ivy... in the breading: only without fanaticism! everything will "fall off" - then let him "disappear", in short, shake cakes that extra sumac sprinkled.
Heat vegetable oil in a large frying pan, put the patties so that they were "freely", that they each other did not concern, this is important! Now do not deviate from the pans for a second, even the eyes are not diverted to the side... fry the meat on both sides in just a few seconds so the juice of the meat "sealed"! Not Iriarte, and sumac burns fast and dark!
Prepared pieces of meat put into the prepared pan and sprinkle with rosemary seasoning. And Zira...
When all pieces are fried, it is necessary to add fresh wine with syrup.
Roasting pan cover. I was the meat in a cast iron pan, I covered it with foil (the principle you know? Let me remind you to Upcoming product Glossy side). And you can, I think, and in the "sleeve." Without the "cover" does not recommend cooking meat in the oven, maybe sumac much darker the Meat... bring to readiness in the oven - how long? it depends on the age of the lamb. I checked this: Braley and "poked" with a fork into the meat - it was soft, then - ready...
See, the recipe is a bit "raw", the main thing is the meat was not raw!
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