Lamb with Pine Nuts and Rosemary Recipe
This dish could be called a lamb roll, but the slicing was too thick for a roll. The heavy hammer I wielded mercilessly didn't help either. I didn't want to mess with this case for a long time. I really bent it into a RAM's horn, but roulette in the full sense of the word did not work. It turned out what happened. The main thing is that it was delicious!
Servings 5
Cook Time 90 minutes
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
Instructions
- Prepare the marinade: just mix all the ingredients for it.
- Unwrap the lamb, make incisions – so that the flesh becomes as flat as possible. Beat it off with a hammer. Season with salt, pepper and sprinkle with pine nuts.
- Sprinkle liberally with grated hard cheese on top.
- Lay out the rosemary sprigs.
- Twist, pour the marinade.
- Wrap it in a net.
- Put it in a baking sleeve.
- Place on a baking sheet and bake for 1 hour in the oven at 200 degrees.
- Bon Appetit!