Venezuelan lamb peel

Ingredients for Venezuelan lamb peel

Instructions for Venezuelan lamb peel

To prepare the Venezuelan lamb peel recipe, please follow these instructions:

The lamb cut is cut for approx. 4 cm. Big cubes and season with salt and pepper. The garlic clove is peeled and chopped roughly, the slice is cut into small slices, and both chopped well with the junk berries. The bread slices are scratched and each slice is cut into 4 squares.

The ham is cut into small pieces. The leaves are rinsed and dipped dry.

The pork mixture is spread over the 16 loaf squares, and the different ingredients are put in 8 spoons in the following order: 1 piece of bread without anything on, 1 sage leaf, 1 piece of ham, 1 piece of lamb, 1 piece of bread with spice mixture (the mixture must face the meat 1 piece of ham, 1 sage leaf, 1 piece of lamb and again 1 piece of bread with spice mixture. Put the small spider in an ovenproof dish. Brush with the melted butter and place the dish in a 180 degree hot oven on the middle rib. For 25 minutes, turn over and over and overcome with the steak slice that accumulates in the dish.

Mixed salad is suitable for this.