Meat lovers hardly need to be reminded that one of the best ways to taste it is by grilling a piece of fresh meat. In fact, grilling is probably the oldest method of cooking. This method returns us to the original, true taste of the products, but seasonings will not interfere here either.
It is necessary
-
- For grilled lamb in wine sauce:
- 1 kg of lamb pulp;
- lettuce leaves for decoration.
- For the marinade:
- 1 glass of dry red wine;
- 100 ml wine vinegar;
- 3 tbsp. tablespoons of vegetable oil;
- 1 teaspoon dried thyme;
- 1 teaspoon dried rosemary
- 1 teaspoon of ground black pepper;
- 1 teaspoon of hot red ground pepper;
- 3 bay leaves;
- 3 carnation buds;
- 2 small onions.
- For the sauce:
- 1 glass of dry white wine;
- 2 lemons;
- 4 large onions;
- 1 teaspoon of hot red ground pepper;
- 3-5 sprigs of dill;
- salt to taste.
Instructions
Step 1
Grilled lamb in wine sauce Wash the lamb flesh, remove the films, cut across the fibers into slices 13-15 centimeters thick. Peel two medium onion heads, cut into thin rings, put in a deep bowl, cover with wine, wine vinegar, vegetable oil, add rosemary, thyme, ground black pepper, cloves, bay leaf and mix as thoroughly as possible. Place the pieces of lamb in a bowl of marinade (you can also use a plastic container), stir again, cover with a plate or lid and refrigerate for 10-12 hours.
Step 2
Stir the marinade (shake the lidded plastic container) several times during this time to marinate the pieces of meat equally well. Remove the lamb from the refrigerator and let it sit at room temperature for 1 hour to warm up a little. Peel and chop 4 onions, put in a bowl, salt, sprinkle with ground red pepper, stir, let sit for 10 minutes at room temperature, pound the mixture with a pestle very carefully.
Step 3
Wash, dry the lemons, peel them with a fine grater, squeeze out the juice. Put a frying pan on the fire, pour lemon juice into it, heat it, add zest, keep on fire for 5 minutes, pour white dry wine, remove from heat right there and pour into a bowl with crushed onions. Chop the dill, add to the onion with wine, stir.
Step 4
Place pieces of marinated lamb on the grill rack, fry for 5-7 minutes on one side, turn over and fry the same amount on the other. Cover a large flat dish with lettuce leaves, transfer the lamb to the dish, top with wine and onion. Chop tomatoes, lemon, chop more dill, arrange tomatoes and lemon slices around the meat, sprinkle with dill.
