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Print Recipe
Lamb with Pine Nuts and Rosemary Recipe
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
Cook Time 90 minutes
Servings
Ingredients
Instructions
  1. Prepare the marinade: just mix all the ingredients for it.
    Prepare the marinade: just mix all the ingredients for it.
  2. 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.
    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.
  3. Top liberally with grated hard cheese.
    Top liberally with grated hard cheese.
  4. Lay the rosemary sprigs.
    Lay the rosemary sprigs.
  5. Twist, cover with marinade.
    Twist, cover with marinade.
  6. Wrap in the mesh.
    Wrap in the mesh.
  7. Put in a baking sleeve.
    Put in a baking sleeve.
  8. Put on a baking sheet and bake for 1 hour in the oven at a temperature of 200 degrees.
    Put on a baking sheet and bake for 1 hour in the oven at a temperature of 200 degrees.
  9. Bon Appetit!
    Bon Appetit!

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