Description
Frankly, I am in my life tried a lot of options marinades for lamb: and friends and foes, and not very successful. And still could not find IT, the one and only. This is a very special meat and, accordingly, the marinade for the lamb is not similar to the marinade for pork, beef or chicken. For many years I, like a medieval alchemist changed the ingredients, proportions, texture, etc., adding a pinch of one thing after another. And then it happened! Put on Your court the product of their research.
Ingredients
-
Lamb
1 piece
-
Mint
1 coup
-
Lime
1 piece
-
Ginger
1 piece
-
Garlic
1 piece
-
Salt
1.5 tsp
-
Black pepper
-
Yogurt
300 g
Cooking
1. Take lamb shoulder blade. Wash, dry.
2. To clean it from the films and remove the bone from the drumstick, because it will only get in the way, taking up too much space. Inside the scapula bone to leave. Her meat will be juicier.
3. Now prepare the marinade. We will need a pretty impressive bunch of mint, lime (you can substitute lemon), garlic and ginger.
4. Garlic, ginger cut into pieces, with only mint leaves, grate the lime zest. And then you put it in a container. Add the lime juice.
5. Break blender.
6. Then to the resulting paste add the yogurt. Stir, add salt and pepper.
7. Do meat-oblique incisions.
8. Coat all sides with marinade.
9. Put into the package and leave the meat in the refrigerator at least 4 hours. I marinated in the morning, preparing the evening. During these 10 hours a couple of times turned the bag so the marinade evenly covers the blade.
10. Get our lamb and remove from it the excess marinade, because the yoghurt in the process of heat treatment will give plenty of fluids, and we still need baked, not stewed lamb. Put the meat in the sleeve for baking, not forgetting carefully to make 3-4 small holes at the top. I once forgot, so I bloated the package is soldered firmly to the upper heating element – hardly tore off. ))
11. Bake at 200 degrees in preheated oven. It will take 50 minutes (plus or minus depending on the weight of the blade). At the last stage of the cut on top of sleeve and give the meat a nice browned crust.
12. Spread on a dish, decorate with greens and serve. Bon appetit!
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.