Long-term fried lamb m. cinnamon and red wine
MainsCook time: 0 min.
Servings: 4 portion(s)
Servings: 4 portion(s)
Ingredients for Long-term fried lamb m. cinnamon and red wine
Garlic | ||
Bay leaves | ||
Pepper | ||
Red wine | ||
Salt | ||
Thyme and Rosemary (preferably fresh) | ||
Herbs (leeks carrots onions celery etc) | ||
1 | Stick cinnamon | |
1.5-2 | kg | Leg of lamb |
Instructions for Long-term fried lamb m. cinnamon and red wine
To prepare the Long-term fried lamb m. cinnamon and red wine recipe, please follow these instructions:
Cut uterne in coarse pieces and place in a roaster etc.
Cut incisions in the fat side of the lamb and Brown it well by the mallet on a frying pan and vegetable seasonings with salt and pepper and place it on the herbs.
Pour the red wine over (min. 2-3 dl) Spiced with thyme and Rosemary and Jack pieces of garlic in the sections/load also like whole cloves next). Put the Bay leaves and cinnamon pieces on lamb mallet and around and put the lid on the roaster.
FRY at 160-175 degrees in my 3 hours.
Tips:
EVS. can 1/4 liter grønsagsboullion add and fry the juice will be along with a 1/4-1/2 liters of cream for a eminemt red wine sauce.
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