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
90minutes
Servings
5
Cook Time
90minutes
Ingredients
Instructions
  1. Prepare the marinade: just mix all the ingredients for it.
  2. 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.
  3. Sprinkle liberally with grated hard cheese on top.
  4. Lay out the rosemary sprigs.
  5. Twist, pour the marinade.
  6. Wrap it in a net.
  7. Put it in a baking sleeve.
  8. Place on a baking sheet and bake for 1 hour in the oven at 200 degrees.
  9. Bon Appetit!
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