Juicy marinated lamb, delicious, flavorful dish. Lamb is an original, healthy meat that is well absorbed by the human body, but the meat should be from a young lamb, up to one and a half years old. I agree that not everyone likes mutton, but for fans-there is no meat tastier. Of course, it would be great to bake it on the coals, but in the oven it will be incomparably delicious. The meat is perfectly served with a side dish of rice, pickled onions, mustard, various sauces. I want to offer a hot salsa sauce, it perfectly emphasizes the meat and gives a decent taste.
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!
When cooking in an earthenware dish, all the useful qualities of the product are preserved as much as possible. In addition, the meat is incredibly tasty and soft. Replace the tagine or clay pot with salted dough. The meat will languish in it for 2-2. 5 hours. Salted dough after baking will become dense and hard and of course is not suitable for use, but it is perfect as a decor when serving a dish.
This Kabardian pasta, which is prepared only from millet and water, and fragrant, melting on the tongue of lamb-amazingly combined and complement each other. Pasta, which is prepared without any seasonings and even without salt-the perfect companion of lamb, not interrupting the taste.
“Lyaban immu” is a very hearty and delicious dish of Lebanese cuisine. Literally translated as – “mother’s soup”. Although it’s more like a second course.
Delicious, juicy and fragrant pilaf! I cooked it in a slow cooker. This dish is very ancient and there are many variants of its preparation. I’ll tell you my version, which is close to the classic. Someone will be outraged by the cooking of pilaf in a slow cooker. But we must take into account that we live in the modern world.
Very tasty salad for meat and mint lovers. Iceberg salad, fragrant, tender meat and mint sauce. Lamb meat can be safely replaced with veal or even chicken.
In the Brittany region, strong sea winds apply a layer of salt to the meadows, where sheep are bred, whose meat acquires a salty taste. Therefore, lamb is a frequent guest on the French table! I offer you, my favorite chefs, a recipe for a full French dinner, which combines all the charm of France, as well as spices, products and even national dishes!
