Description
When we vacationed in Gagra there and tried vkusnye meat. Already at home, restoring taste and memory, I have collected similar, adding favorite spices and soy sauce. And with great success it is served at festive meals. Please, help yourself.
Ingredients
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Leg of lamb
1 piece
-
Salt
0.5 tsp
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Adjika
1.5 Tbsp
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Savory
1 tsp
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Garlic powder
1 tsp
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Cilantro
1 coup
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Sauce-marinade
2 Tbsp
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Cognac
2 Tbsp
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Potatoes
4 piece
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Quince
1 piece
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Eggplant
1 handful
Cooking
Leg of lamb, wash, dry. A long knife to make longitudinal cuts.
In a bowl, mix the dry seasoning, garlic powder, savory, salt and chopped cilantro. This mixture to RUB a leg of lamb as possible, investing in the slots.
In a bowl, pour the cognac.
Pour sauce marinade. I use Teriyaki TM Kikkoman. Mix with the cognac.
Pour this mixture in a leg of lamb, carefully rubbing. Leave for 2 - 8 hours, turning occasionally.
Pre-soak in cold water, ring dried eggplant. I dry the eggplant itself, as You suggest.
For 2.5 hours before serving remove the meat and place in a heatproof bowl with the leftover marinade, pour 100 ml of boiling water, cover with foil and place in oven. To include heating, bake 1.5 hours at 170 - 180 degrees.
Wash and dry the potatoes. Cut into large slices. I'm sure as a potato, so don't brush it. Similar pieces to slice the quinces.
In a larger baking tray on baking paper to shift baked leg. To put around the potato, quince and soaked the eggplant. Pour all juice from the baking. Bake for another 40 - 60 minutes, until clear juice. Without foil at 180 degrees.
Serve hot, serwerowe roasted vegetables and coriander, and dill.
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