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Lamb in herbs

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Lamb in herbs

Always admire the tastes of the Caucasian meat on the grill taste divine! Having collected grass, I tried to reproduce this. Pride will say: "did it!". Basil and celery, parsley and coriander, mint and coriander - a great bunch and, of course, with soy sauce - we love it.


Cooking time220 minutes Number of servings-

Ingredients for Lamb in herbs




Step-by-step instruction of cooking Lamb in herbs


Step 1

Leg of lamb, wash, dry with paper towel and cut into steaks, 2-3 cm wide. 
Pumped into the medical syringe of soy sauce.Leg of lamb, wash, dry with paper towel and cut into steaks, 2-3 cm wide.
Pumped into the medical syringe of soy sauce.


Step 2

Through the needle of a syringe to introduce soy sauce to the chunks of lamb. 
I use the teriyaki sauce marinade Teriyaki TM Kikkoman.Through the needle of a syringe to introduce soy sauce to the chunks of lamb.
I use the teriyaki sauce marinade Teriyaki TM Kikkoman.


Step 3

Pound in a mortar coriander and pink pepper, add the herbs and salt. Mix well.Pound in a mortar coriander and pink pepper, add the herbs and salt. Mix well.


Step 4

RUB the meat pieces with the mixture and place them in a bowl. Leave to marinate for 1 hour.RUB the meat pieces with the mixture and place them in a bowl. Leave to marinate for 1 hour.


Step 5

To ignite the grill.To ignite the grill.



Step 6

Gently lay the steaks on the grill.Gently lay the steaks on the grill.


Step 7

Fry over gray coals, turning occasionally. 
Approximately 50 - 60 minutes.Fry over gray coals, turning occasionally.
Approximately 50 - 60 minutes.


Step 8

Before closing in 10 minutes, put the coals a few branches of the vine. The smoke from the vines will add a special flavor to the meat. 
Fry until transparent juice at the thickest point of the piece.Before closing in 10 minutes, put the coals a few branches of the vine. The smoke from the vines will add a special flavor to the meat.
Fry until transparent juice at the thickest point of the piece.