Description
As one Russian character in the film "Returning resident" with a Caucasian accent: "Vazmi lamb, right? Cut it up for him and wasmi meat - a pound - bolshe ne paluchitsa... " That's the most half a kilo (of course, a few more) - the best and most tender meat of a sheep for roasting - loin. Loin - spinal muscle along the spine. It is usually prepared loin in one piece or sliced one edge. Skewers of loin obtained niniejszym. *** As you can probably guess, such an exotic name because of the presentation of the dishes when cleaned ribs intersect and create the impression that is of honor. There is a similar dish in which lamb loin is rolled in the shape of a crown of the same name. But the Crown is better derived from pork, because a Crown of pork looks more neat. On our website there are dishes of cutlets with bone (single ribs with meat). However, meats, baked a large piece, almost always turns out juicy, and considering that this meat is the most tender (except for the saddle of lamb), the result is just amazing. Such meat is not even necessary to pre-marinade (the marinade can make the meat is coarser).
Ingredients
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Loin
2 piece
-
Thyme
1 tsp
-
Oregano
1 tsp
-
Savory
1 tsp
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Vegetable oil
2 Tbsp
-
Salt
2 tsp
-
Black pepper
0.5 tsp
Cooking
Thus, the "honor guard" from the loin of lamb. My dish turned out a fusion, as used in the European part "honor guard" from the loin of lamb and mashed onions with rice and South-Eastern (specifically Indian) - chutneys and health benefits.
Take one loin. If it goes all the way from neck to pelvic bone - cut part of the loin with the ribs from the so-called "saddle barashka". We will only use the part with ribs. Carefully remove the crust dries (if it exists). Turn the piece with the ribs down. Cut the rest of the blades from the meat, as shown in the pictures. To do this, pull the meat up and with a sharp knife to slowly cut the meat from the rest of the blade. Do the same with the other hand and remove the blade. The meat will drop into place.
Cut a loin along the spine to the ribs at a distance of 10 centimeters from the spine, thus we bare ribs. Cut carefully the meat from the ribs.
Cut the meat between the ribs. Clean with a knife edge. Try to do it carefully, because it depends on the presentation of the dishes. Cut the "extra" part of the ribs, depicting the pointed spears of ribs. To do this, simply use the kitchen with an axe and a hammer.
Connect the loin between them so that the ribs are alternately crossed.
Take three pieces of twine at 50 inches and pull them loin crosswise in three places. The string must be cotton, because PU may melt.
Mix spices and salt. Can this mixture of grind in a mortar or blender (a coffee grinder), but I prefer just to mix.
Sprinkle meat on all sides and hammer hands spices into the meat so the spices stuck well. Douse the meat with vegetable oil and again spread all over the surface of the meat from all sides. Put the meat on the dish - I have a ceramic dish.
Preheat oven to 210 degrees. Bake the meat for 10 minutes, then reduce temperature to 180 degrees. If considered necessary, can protruding ribs to protect the foil. Pour the meat every 15 minutes. Bake the meat for 1 hour or hour and a half. *** To determine the degree of doneness I use a special thermometer for meat. The temperature should be about 72 degrees (medical standards the meat inside should warm up to 75 degrees. Within 15-20 minutes after taking the dish out of the oven the meat is heated within another two to three degrees, i.e. the desired temperature is reached).*** Remove the meat from the oven and let it stand on the dish for 20 minutes, so the meat is again soaked in their juices.
Serve the meat with Mashed onions with rice and Chutney zucchini.
Important! You can experiment with spices (for example, replace with rosemary). The meat will not lose, but you will get another option dishes. To make sure the meat is cooked, it is best to use a special thermometer. The meat inside should be a temperature of 75 degrees. It is possible to taste add dry white wine (0,5 bottle in about half an hour after the start of roasting). After you get the meat from the roasting pan, the juices can be depasseront, remove the fat and pour the resulting sauce in a gravy boat.
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