Lamb with rosemary and sage

Submitted by enr on 07 Jan 2009
1 kg lamb meat from ham or shoulder
3-4 sprigs of rosemary
3-4 sprigs of sage (sage)
5-6 cloves garlic optional
The meat is cut into cubes and put in baking tin with a lid. Put salt, rosemary, sage (objectives) and optional unpeeled cloves of garlic, which is cut lower end. Make up about 1 cup water. Bake sandwiching 200 C until golden brown, 40-50 minutes. The amendments removed before consumption or who wishes leaves garlic inside, which when pressing lightly slips out of the shell. I personally served with mint yoghurt and pilaf, but one is super fresh salad garnish.
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07 Jan 2009


I want to add that if you put everything in a thick plastic bag and fuck in it (I use a large wooden spoon: -), the meat becomes more soft, fragile and takes spices. With a cup of water and rinse the bag then pour it out on the plate. With every meat Resuttano is great.

Thus ram meat, but with a wooden hammer for chops.

My hammer has sharp tips and short bag. And so the spoon is used in neprednaznachenie. :)