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Long-term lamb cherry

Mains
Cook time: 0 min.
Servings: 5

Ingredients for Long-term lamb cherry

Pepper
Juice of 1 lemon
Salt
1Handful of roughly chopped fresh rosemary
1Handful of ripe tomatoes cut in half
1Whole garlic broken in bold
1bottleRed wine
150gParma ham or bacon
2canPeeled tomatoes
2Bay leaves
2Onion cut in quarters
2Less lame clubs
2stemsRosemary
2stemsThyme
3Carrots sliced
3-4Leeks cut into rings
4cloveGarlic
4tbspOlive oil

Instructions for Long-term lamb cherry

To prepare the Long-term lamb cherry recipe, please follow these instructions:

Cut into the meat until you meet the leg. Feel the leg with the knife, to both sides, so you get a pocket between the leg and the meat.

Sticks 6-8 are well distributed in the skin of each lamb. Open the cut a little with your fingers.

Crush half of the sage with garlic, 2 teaspoons of salt, and a little pepper in a mortar. Then add lemon juice, olive oil, the rest of the sage and the coarse-roasted rosemary.

The mixture is filled in the holes and in the "pocket" along the leg. Finally, push the ham or bacon into all openings.

Preheat the oven to 200 degrees and put the dishes in a frying pan.

Bring garlic cloves in the pan with onions, carrots, peaches and fresh tomatoes.

Make some kind of spices and put them under the clubs.

Pour the tomatoes and wine all over the place.

Place a tight lid of double staniol over the pan and fasten it firmly.

Turn the oven heat to 175 degrees and allow it to fry until the meat is tender.

Serve the meat to the vegetables along with rosemary potatoes.

Use a step thermometer = Red about 60 degrees. Medium about 63 degrees. Passed about 74 degrees.

Let the clubs rest for at least 10 minutes before cutting. Remember the meat's temperature rises 3-5 degrees while resting.