You could call this dish a lamb roll, but the cut was too thick for a roll. Nor did the heavy hammer I wielded mercilessly help. I didn't want to mess around for a long time . I did bend it into a RAM's horn, but roulette in the full sense did not work . It turned out what happened. The main thing is delicious!
| Cook Time | 90 minutes |
| Servings |
Ingredients
- 1 kg Lamb flesh in one piece
- 50 gram Pine nuts
- 100 gram Cheese hard
- 4 twigs Rosemary fresh
- 200 gram Fat mesh (lamb)
- 1 tablespoon Honey liquid
- 1 tablespoon Mustard
- 1 tablespoon Lemon juice
- Salt to taste
- Black pepper to taste
Ingredients
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Instructions
- Prepare the marinade: just mix all the ingredients for it.
- Expand the lamb , make cuts – so that the flesh becomes as flat as possible. Beat it off with a hammer. Season with salt and pepper and sprinkle with pine nuts.
- Top liberally with grated hard cheese.
- Lay the rosemary sprigs.
- Twist, cover with marinade.
- Wrap in the mesh.
- Put in a baking sleeve.
- Put on a baking sheet and bake for 1 hour in the oven at a temperature of 200 degrees.
- Bon Appetit!
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