Lamb neck with sage

Submitted by enr on 05 Apr 2010
500 g lamb neck
3-4 g freshly ground black pepper
30 ml sunflower oil
50 g croutons
10 g feta cheese Parmesan - finely shredded
40 g of fresh leaves of garden tea (sage)
20 ml olive oil
10 g Dijon mustard
5 ml balsamic vinegar
The oven is heated to 230 C. In a large saucepan becomes heated the oil. Meat fry until dark brown on both sides - in about 2 minutes per side. Moves in the tray and placed in the middle of the oven, turn with foil. All other products (except vinegar) is prepared and fine thick paste and smeared it with meat. Bake 15 minutes, until fluffy. Remove and set aside for about 5 minutes. Spray with vinegar and served.
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05 Apr 2010


Hello I want to prepare this dish but I am very clear recipe. Wrote that fry 2 minutes. Then put in the oven wrapped in foil (for how long? ) And then dab with pasta and bake 15 minutes without foil. Do I understand correctly ???
Sage like I use it in sauces for pasta (macaroni) and would like to prepare this recipe. Thanks

I think after browning the meat is coated with the paste turns with foil and bake 15 min. Or until ready.

I thought so, but two minutes frying and baked 15 minutes? However, it is not meat vegetable