In Lamb with rosemary cream sauce

Submitted by enr on 01 Nov 2010
1.5 kg lamb leg
1 tbsp minced meat rosemary or 2 tbsp fresh rosemary leaves, chopped finely
1/4 tsp black pepper, finely ground
1/4 tsp black pepper , crushed
200 ml cream
1 tbsp (with tip) flour
1 tbsp parsley, chopped
2-3 tbsp sunflower oil
In Lamb with rosemary cream sauce
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Cut the meat into cubes, add salt, mix with pepper and rosemary . Pokapva with sunflower oil and kneaded well. Put it in the pan (25x25 cm) make up about 150-200 ml water, Cover and bake in a preheated 200 ° C oven. After about an hour the meat is cooked and tender. Remove the lid and leave to red. During this time blurs the flour into cream. The meat is removed from the sauce with a slotted spoon. The tray is placed on the stove and pour cream. Stir with wire, bring to the boil and boil for about a minute. If necessary, add a little salt, a little pepper and remove from heat. Insert the parsley and meat returns to the sauce. Mix well and serve immediately. Optimum is if seasoned raw meat has the opportunity to pootlezhi before you bake.
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01 Nov 2010