Description
A terrific dish which is traditionally made from leg of lamb, or kid, from the owner of a small Greek taverns from the island of Rhodes.
Ingredients
-
Garlic
2 tooth
-
Onion
1 piece
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Sauce-marinade
3 Tbsp
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Yogurt
100 g
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Champagne
150 ml
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Mint
0.5 coup
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Basil
0.5 coup
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Leg of lamb
1 piece
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Thyme
1 pinch
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Rosemary
1 pinch
Cooking
Actually I don't have a leg and shoulder of young lamb. The meat we have in the market to sell already chopped, this is to ensure that the meat is better marinated.
The meat on all sides well to coat with sauce-marinade "Teriyaki" from TM "Kikkoman".
Baking tray lay with foil and spread leaves of mint and Basil.
To prepare the marinade. Onion and garlic finely and mix them with yogurt. Meat salt, pepper, pour the champagne, liberally with marinade, season with thyme and rosemary. Spread the meat on a baking tray in which to pour the remnants of champagne /I "Brut", in the Greek version - dry sparkling wine/, wrap in foil and leave to marinate for 3 hours.
Bake meat in the oven at t 200° 1,-5 - 2 hours.
10 minutes before readiness to deploy foil, silicone brush to grease the formed meat juice and browned.
The finished dish sprinkle with chopped mint and Basil. The meat turned out juicy, flavorful and just melts in your mouth!
My husband, a well-known meat-eater, named this dish is perfect! I have the same it caused a desire to go to market for the similar piece.
Warning: it is advisable to cook this dish from really young lamb or kid, and don't use cooking wine that You yourself would not drink. Quality products - the key to delicious meals! The preparation time excluding the time spent on marinating meat. Bon appetit!
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