Food and Recipes

Roast lamb

Slowly baked lamb. This recipe is suitable for any meat on the bone with a large amount of connective tissue which becomes prolonged roasting in gelatin.


500 gr. lamb chops
3 tablespoons flour
vegetable oil
400 gr. chopped tomatoes
1 onion
2 cloves garlic
1 glass of red wine
a few sprigs of rosemary
black pepper

How to cook baked lamb

Season the meat with salt and pepper, in zapaniruyteflour, shaking off excess, and fry in vegetable oil until golden brown. At the bottom of a baking dish Spread the chopped garlic, chopped onion half rings, tomatoes and sprigs of rosemary, pour a glass of wine (if you do not have wine, instead you can use chicken broth or a little water), lay the meat on top and cover with foil shape. Roast meat at a temperature of 100 degrees for 12 hours.

Meat can be served as is, with vegetables, and canturn them into the sauce. To do this, remove the meat, remove the rosemary, if necessary, to get rid of excess fat - it is easier to do this, drain the vegetables and put the liquid in the freezer for half an hour, after which the fat can be removed from the surface with a spoon. Fight vegetables blender until smooth, if you want to boil down to a dense state and heat the meat in the sauce, then serve; it will be soft and really sweet, and if you have ever tried to bake mutton at a low temperature, the results are exactly the surprise!

Bon Appetit!


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