Print Recipe
 Roast Lamb with Honey Agarics Recipe
Roast lamb, honey agarics, cheese and butter with vegetables in a pot.
Course Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Second Course Dishes
Cuisine Georgian Cuisine
Keyword Easy, For Beginners
Cook Time 120 minutes
Servings
Ingredients
For mushroom broth:
For roast:
Course Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Second Course Dishes
Cuisine Georgian Cuisine
Keyword Easy, For Beginners
Cook Time 120 minutes
Servings
Ingredients
For mushroom broth:
For roast:
Instructions
  1. For the roast, I will use a 1 liter pot. It is necessary to boil honey mushrooms in salted water for 10-15 minutes. We need broth. I have a leg of lamb chopped and I will take pieces of meat for the roast. They will be underwire. Put the mutton on the bottom of the pot. On it - onion, chopped at random, on it - chopped carrots, then - honey mushrooms caught with a slotted spoon and on the very top we put potatoes, also chopped arbitrarily, but do not grind it. Pour mushroom broth to the middle of the pot. It is salted. Cover with a lid and put in the oven for 1 hour, setting t-200 C. After 15 minutes, when it boils in the pot, reduce the temperature to 130 C. Simmer the contents of the pot.
    For the roast, I will use a 1 liter pot. It is necessary to boil honey mushrooms in salted water for 10-15 minutes. We need broth. I have a leg of lamb chopped and I will take pieces of meat for the roast. They will be underwire. Put the mutton on the bottom of the pot. On it - onion, chopped at random, on it - chopped carrots, then - honey mushrooms caught with a slotted spoon and on the very top we put potatoes, also chopped arbitrarily, but do not grind it. Pour mushroom broth to the middle of the pot. It is salted. Cover with a lid and put in the oven for 1 hour, setting t-200 C. After 15 minutes, when it boils in the pot, reduce the temperature to 130 C. Simmer the contents of the pot.
  2. After an hour, we take out the pot and watch the meat sweat. Do not turn off the oven. Mix, top with slices of butter and Hochland curd cheese, finely chopped. We cover with a lid and send to the oven for another 30 minutes at t-130 C. Then remove the lid and bake for another 15 minutes, increasing the temperature to 180 C, so that the top of the contents in the pot bakes beautifully.
    After an hour, we take out the pot and watch the meat sweat. Do not turn off the oven. Mix, top with slices of butter and Hochland curd cheese, finely chopped. We cover with a lid and send to the oven for another 30 minutes at t-130 C. Then remove the lid and bake for another 15 minutes, increasing the temperature to 180 C, so that the top of the contents in the pot bakes beautifully.
  3. The pot with lamb and mushrooms is ready. I did not add any spices so that the pronounced taste of mushrooms and meat remained. I do not put bay leaves in dishes with mushrooms.
    The pot with lamb and mushrooms is ready. I did not add any spices so that the pronounced taste of mushrooms and meat remained. I do not put bay leaves in dishes with mushrooms.
  4. Serve the pot hot straight from the oven. We lay out on plates.
    Serve the pot hot straight from the oven. We lay out on plates.
  5. These are such beautiful pieces of lamb cooked. The meat is soft and tender.
    These are such beautiful pieces of lamb cooked. The meat is soft and tender.
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