Description
Well cooked meat is always tasty and healthy. And with an unusual sauce that's even more attractive and valuable. One such example is this dish. This recipe was posted on the website in 2008 by user Many called "back of Lamb with mashed pineapple" and is illustrated with me in the framework of "Coloring".
Ingredients
-
Lamb
700 g
-
Pineapple
150 g
-
Broth
400 ml
-
Sage
1 piece
-
Parsley
1 coup
-
Seasoning
1 Tbsp
-
Ginger
0.5 tsp
-
Soy sauce
2 Tbsp
-
Mustard
2 Tbsp
-
Flour
1 Tbsp
-
Black pepper
-
Salt
Cooking
The main ingredients of meals.
First, put to heat the oven on 220 degrees. Parsley and sage finely chop. Add salt, powdered ginger, pepper and dry herbs.
Mutton wash and RUB on all sides-made herbal mixture.
Put the meat in a deep fireproof tray, fill it with 1 Cup of hot broth and put in preheated oven for 1 hour. The second Cup of broth while that leave, he may come in handy later.
During this time every 10 minutes you must pour the meat on top of the broth, so it's not podgorelo and does not dry up. If necessary, pour more broth.
While the meat is cooking, prepare pineapple sauce. From cans of pineapple, pour the juice and the pineapple Porirua blender.
In the resulting puree, add mustard and soy sauce, mix thoroughly.
Once an hour has passed since the start of the meat cooking in the oven, take out the tray with the lamb and coat the meat on all sides pineapple sauce. Diminish the temperature to 180 degrees and leave the meat to prepare for another 20-30 minutes.
Cooked meat put on a plate and the sauce remaining in the pan sauce, mix with the remaining pineapple puree and flour.
Serve hot: lamb on a large plate and the sauce in a separate bowl. As a side dish the original recipe recommended roasted potatoes, beans in butter or glazed carrots. However, I would like to propose the use of steamed vegetables, rice or couscous. The choice is yours.
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.