Lamb marinated with garlic, rosemary and sage, wonderful meal! Roast lamb this way is juicy and soft. It is very easy to prepare. The New Year is approaching and this is one of my suggestions for Easter and New Year's tables. Follow recipe.
Ingredients: very easy, total time: 2h and 30 min
1 piece of lamb thigh/ removed veins/2 kg
1 tsp red ground pepper
1 tsp ground black pepper
2 Tbsp chopped rosemary
1 sprigs of sage
1 tsp dry sage
3–4 cloves of garlic
2 Tbsp wine vinegar
1 Tbsp coarse sea salt
Sauce (optional):
100 ml. red wine
2 Tbsp Worcestershire sauce
1 tsp brown sugar
a few sprigs of rosemary for decoration
Preparation:
Clean the meat of fat, veins, and skin if any. You can also a piece of meat with bones.
In a bowl, mix well with garlic, rosemary, sage, paprika, black pepper, and wine vinegar until a smooth mixture is formed.
Rub this mixture into the meat and put it in a pan.
Cover with aluminum foil and leave to marinate for 1 hour in the refrigerator.
Preheat the oven to 190 °C.
Put 1 cup of water in a pan and bake.
After 1 hour, turn the lamb, then cover again and continue baking.
After 45 minutes, remove the foil and prick the meat with a fork to see if it is baked. If necessary, return to the oven to bake more.
Remove the roasted lamb from the oven and cover, then let it stand for 15–20 minutes before cutting.
Sauce if you want:
Stir in red wine and Worcestershire sauce.
Put the pan on high heat.
When it boils, strain it and add brown sugar.
Cook until caramelized.
Cut the lamb and pour over the sauce.
Buon appetito!
NOTE: If you are preparing baked potatoes, about 1 kg will be enough for you, clean it and cut it into large slices and put it in the same pan where the meat was baked.
Peel 2 carrots and cut them into rings and mix everything with potatoes.
Add a little salt, dry spice / Vegeta, rosemary and mix.
Bake at 180 C, about 45 -50 minutes. And cover.
While the potatoes are baking, turn them over and add water as needed to soften the potatoes nicely and the rest of the sauce.
Buon appetito!
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