The lamb with buckwheat crust

Description

If you like lamb, please note. It is tasty and original.

Ingredients

Lamb

1 kg
Cherry tomatoes

6 piece
Garlic

3 piece
Onion

4 piece
Brown sugar

1 Tbsp
Salt

1.5 tsp
Black pepper

1 tsp
Sour cream

2 Tbsp
Cereals buckwheat

2 Tbsp
Cranberry

0.5 cup
Brown sugar

1 Tbsp
Star anise

1 piece
Black pepper

0.5 tsp
Olive oil

1 Tbsp
Corn starch

1 tsp

Cooking

Time, excluding marinating meat. Need 2 to 12 hours. Meat wash, dry. 2 cloves of garlic cut into petals - 10-12 PCs.

In a bowl, mix cane sugar (sugar accentuates the taste of lamb), Basil, salt, ground black pepper, this brine mixture. A piece of meat to lard petals of garlic.

RUB the meat thoroughly with the brine mixture. Put into the refrigerator if you marinate overnight, or leave the room for a few hours. At this time a couple of times to "massage" the meat for better penetration of the marinade.

To prepare a refractory form (tray), put the meat inside. Tomatoes wash and pierce with a toothpick (to prevent "explosion" in the oven), peel the onion and cut in half, garlic to clean. To put all this to the meat. Pour 1/2 Cup of water.

The upper part of the meat liberally with sour cream, sprinkle with buckwheat cereal and to slightly press. Buckwheat flakes of TM Mistral will provide a delicious crust and give a stunning flavor.

To put the form onto the foil, to make it a semblance of a roof, so not to touch the meat.

Send the structure into the oven, bake 1 hour at 180 degrees, then 1 hour at 160 degrees. From the beautiful blush and transparent juice. To avoid overcooking the ribs, wrap them tightly with foil.