Experienced chefs say that it is simply impossible to spoil lamb - of course, provided that the meat is chosen correctly. It can be fried in an Indian style, pre-marinated with yogurt and spices, or cooked like it is done in Greek taverns, where they like dark and crispy meat. Try roasting lamb with herbs for a French flavor.
It is necessary
-
- 2, 3 kg of lamb leg;
- 450 g beans;
- a bunch of fresh rosemary;
- 1 large onion
- 1 tablespoon tomato paste
- 3 cloves of garlic;
- 1 glass of sweet red wine
- salt.
Instructions
Step 1
Prepare the lamb garnish first. Sort the beans, rinse and soak in cold water for 12-24 hours. Soaking time depends on the variety. Large white beans work best with lamb, but if you prefer red beans, you can use them as well. After soaking, cook the beans in salted water for about an hour and a half. Drain the water.
Step 2
Take a leg of lamb, remove the skin and excess fat from the meat, rinse it thoroughly and dry it with paper towels. Rub with salt. Separate small rosettes of leaves from the stem of the rosemary, cut the cloves of garlic lengthwise. Pierce the lamb with a knife and in the holes located 2-3 cm apart, insert alternately rosemary rosettes and pieces of garlic. Try to stick the herbs evenly - they not only add flavor, but also serve as a decoration for the finished dish.
Step 3
Place the meat on a baking sheet, pour a glass of sweet red wine over it and place in the oven for an hour and a half. Remove the baking sheet from time to time and pour the juice and wine over the lamb. The readiness of the meat can be checked by piercing it with a wooden splinter. If pink juice is released, the lamb is in a state of medium readiness, if the juice is transparent, the meat is completely fried. Transfer it to a preheated dish and place in a warm place.
Step 4
Peel and chop the onion into thin rings. Heat butter in a frying pan, put onion in it and, stirring with a wooden spatula, fry it until light brown. Add tomato paste and beans to the skillet. Mix everything thoroughly and cook for another 5 minutes.
Step 5
Place the beans in the tomato sauce on a baking sheet where the meat was grilled. If there is too much grease on it, drain some. Shake the baking sheet over high heat to warm up the fat and mix and warm all the ingredients. You can place the baking sheet in a preheated oven for a few minutes. Place the lamb on a platter, spread the stewed beans in the sauce around and serve, garnished with sprigs of fresh rosemary and thyme. Serve fried or baked potatoes and green salad separately.
