If you like lamb, please note. It is tasty and original.
|Cooking time 150 minutes||Number of servings 4|
Time, excluding marinating meat. Need 2 to 12 hours.
Meat wash, dry.
2 cloves of garlic cut into petals - 10-12 PCs.
In a bowl, mix cane sugar (sugar accentuates the taste of lamb), Basil, salt, ground black pepper, this brine mixture.
A piece of meat to lard petals of garlic.
RUB the meat thoroughly with the brine mixture.
Put into the refrigerator if you marinate overnight, or leave the room for a few hours. At this time a couple of times "massage" meat for better penetration of the marinade.
To prepare a refractory form (tray), put the meat inside.
Tomatoes wash and pierce with a toothpick (to prevent "explosion" in the oven), peel the onion and cut in half, garlic to clean.
To put all this to the meat. Pour 1/2 Cup of water.
The upper part of the meat liberally with sour cream, sprinkle with buckwheat cereal and to slightly press.
Buckwheat flakes of TM Mistral will provide a delicious crust and give a stunning flavor.
To put the form onto the foil, to make it a semblance of a roof, so not to touch the meat.
Send the structure into the oven, bake 1 hour at 180 degrees, then 1 hour at 160 degrees. From the beautiful blush and transparent juice.
To avoid overcooking the ribs, wrap them tightly with foil.
Focus on the readiness of the meat, in my case - a young lamb.
While the lamb baked, prepare the sauce.
In a pan put clean berries, cane sugar and pour in the olive oil.
Fry on low heat for 3 minutes.
Add star anise and black pepper.
In a bowl, dilute the starch in 3 tbsp water.
Starch thickened sauce, bring to boil and remove from heat.
The sauce is ready.
And here mutton!
Invited to the table!