Lamb sticks from Portugal

Ingredients for Lamb sticks from Portugal

Instructions for Lamb sticks from Portugal

To prepare the Lamb sticks from Portugal recipe, please follow these instructions:

Mix wine, squeeze garlic, salt, pepper and thyme well together.

Cut all the excess fat of the lamb and put it in a thin dish. Pour marinade over and leave it cold until next day. Turn the meat sometimes along the way.

Take the meat a few hours before cooking so it has room temperature.
Lay the meat on a grate over the pan. Pour marinade in the pan and put onions, cut in both side by side. Insert a step thermometer at the thickest end of the ladder. Step the lamb meat at 175 degrees.

Mix the bread with crushed garlic, salt, parsley and olive oil. It must be a loose lot.

Divide the tomatoes in half. Slowly cut the cut surface and put a stick of the pan on.

When the thermometer shows 70 degrees, the steps are taken out of the oven. Increase the heat to 225 degrees. Sprinkle mustard over the steps and cover with the rest of the paneling. Put the tomatoes in the oven and let them bake for approx. 12 minutes until the pan is crisp.

Let the meat rest a little before cutting it into thin slices. Whip the cloud with white wine and put it into a saucepan. Let it boil for a couple of minutes - then serve the dish.

Suggestions for accessories:
Server steps with tomatoes, onions, clouds and raw potatoes (or potato boats)