Description
Lamb have lain down in a fragrant marinade for meat, "FORESTER", roasted on the grill, especially good for lunch with family or friends in the day at the picnic. I used a piece of meat on the bone. But you can take part of the sirloin, and then slice, portion and serve.
Ingredients
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Lamb
1 kg
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Water
1 cup
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Lemon juice
2 Tbsp
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Butter
80 g
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Seasoning
2 Tbsp
Cooking
For this dish, I suggest you take a leg of lamb (top of bone).
Wash the meat and cover with cold water mixed with lemon juice. This will help to eliminate peculiar smell of mutton and give a special taste to meat. To 1 Cup of water you must use 2 tablespoons of lemon juice. Leave in lemon water for half an hour. After dry with a cloth.
Further, the piece of meat should make a deep pocket with a knife. The pocket should not get through.
RUB the lamb with spices. I like to use spices (seasoning "FORESTER" to meat with juniper berries and Jamaican pepper).
Peel the garlic and cut it in thin rings.
In a previously made pocket put the garlic and close the pocket.
Now, a piece of mutton put in a bag to marinate and leave to marinate for 30 minutes so the meat has time to absorb the spices and salt.
Place on a baking tray-grill "FORESTER" marinated lamb (the pocket with the garlic must be side).
Then the lamb should top well greased with butter (butter use a little softened).
Meat of lamb I cooked in the oven at the "grill" (as it was not good weather). Meat put in a preheated 200 degree oven (the temperature and time I give roughly as it all depends on the type and quality of the meat and the oven at all different). Cooking time 30-40 minutes. If you have terms can use at any time to Stoke the grill, then cook the meat on coals.
Можно обойтись без вездесущей приправы запросто, там в составе обычные специи, которые есть дома, и будет гораздо круче,
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