Description
Christmas in Montenegro, the so-called Bozic - the feast of parents and children. It's all imbued with a concern for the safety of the family hearth and well-being at home. One of the most common Christmas dishes - lamb meat (agatina), cut into large pieces and cooked with spices in a home (therefore, "pechenitsa&a mp;quot;, i.e., baked). After baking, the meat acquires incomparable taste and aroma. In ancient times the meat was cooked in large pieces or whole carcass whole, now mistress endeavor, to the main meat dish looked as beautiful as you can. Sometimes it is made as a crown. For the contest "new year tastes of the planet."
Ingredients
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Ribs
1.2 kg
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Salt
-
Black pepper
-
Rosemary
1 handful
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Thyme
1 handful
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Garlic
5 tooth
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Olive oil
2 Tbsp
Cooking
To correctly choose the lamb, you need to pay attention to its color. A young lamb is characterized by a light red color, the fat white and elastic. The meat of older sheep - dark red, yellow fat. Lamb is an indispensable dietary product, contains 2-3 times less fat than pork. The advantage of this type of meat that mutton fat cholesterol 2.5 times less than in beef, and 4 times less, than in pork.
First of all, the lamb must be washed thoroughly from the fragments chipped bone. Then remove excess fat and, if you have cartilage. To make it easier to separate the meat from the bones, you need a knife to clean off of the ribs the film.
Then, neatly, somewhere fingers, and then with a sharp knife separate the meat from the ribs to the spine. You should try to meat is not torn. Then a little nagrubili where the vertebrae articulate, but to preserve the integrity of the piece.
When the meat is cut, prepare spice blend for coating. Spicy bouquet pick of the characteristic for the Adriatic coast of Montenegro herbs. Finely grind the garlic, add salt, pepper, leaves thyme, rosemary - mix everything together and pour olive oil. With the mixture completely coat the meat.
A layer of meat turn rolls, ribs formed in a "crown" tight bandaging harness. Bones need to wrap it with foil to not burn.
And then the whole piece of meat, wrap with foil, put in the pan and sent in our "home" for 60 minutes at 180*C.
We take out our wonderful lamb, quickly remove all foil and serve the dish HOT!!!
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