Amounts to
1 race beef (about 2 / 11 kg)
2 tablespoons mustard (Recovered) paste
1 tablespoon minced thyme
1 tablespoon rosemary (Rosemary), minced
2 tablespoons minced parsley
1 tablespoon olive oil
Salt and pepper
1 cup water
2 onions cut a large section of average
2 celery race clip large pieces
2 balls clip large pieces
2 Islands, a large section of large rings
7 cloves garlic
Way
- Connecting a thick piece of meat with string bears the heat (welding line) on the network on the meat.
- Heat oven to 180 ° Celsius.
- Mix the mustard with thyme, rosemary, parsley and oil mixture and season with salt and pepper and stir well until the overlap components.
- Cover the meat mixture with light rubbing.
- Pour the water in the oven tray and add the onion, celery, leeks, carrots and garlic to cover the bottom.
- Put the meat over the vegetables, cover well aluminum foil.
- Chinese placed in the oven for two hours, taking into account the disposal of aluminum paper after half of cooking until brown surface.
- Lift the meat from China and set aside to cool before cut into thin slices with the disposal of the thread.
- Provides either hot or cold with grilled vegetables and mustard sauce (recovered) with honey (see recipe door "Home").
• to give the meat flavor of garlic pierces the flesh side by a knife high in various places, and put the garlic cloves are correct.
You can use another piece of meat than race, and preferably also of the thigh.
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Hip lamb with herbs and lemon pickle
Ingredients
1 thigh of lamb (about 3 kg)
3 cup fresh herbs (parsley, green coriander, mint)
2 cups olive oil
4 garlic cloves
2 of the lemon pickle section to the wings
1 teaspoon safflower
1 / 2 cup water
Large pieces chopped vegetables (carrots, celery, onions)
2 Paper Laurel (Laura)
1 teaspoon black pepper is true
Salt and pepper
Moroccan or basmati rice or couscous to provide
Black olives and green wings and pickled lemon for garnish
Way
- Remove the interior of the thigh bone (bone, leaving the banana), so we stuffed and maintain their shape (as shown in the picture).
- Heat oven to 180 ° Celsius.
- Mix fresh herbs with olive oil using electric mixer until the mixture becomes cohesive and season with salt and pepper.
- Are small openings in the internal cavity of the femur by using a sharp knife, cut garlic into quarters and placed in small openings.
- Padding put herbs in the internal cavity of the femur (reserve about a cup of the mixture to be distributed on the surface of the meat), then add the saffron and lemon pickle.
- Close to the hip padding with hand pressure to tighten the closure.
- Pour the water in the oven tray, and put vegetables, bay leaf, black pepper and season with salt and pepper.
- Thigh placed over the vegetables and season with salt and pepper, then cover the extent of the remaining mixture with herbs pressed by hand until completely covered.
- Chinese placed in the oven for 2 / 12 hours or until meat is fully matured (to be covered aluminum foil for half of cooking time).
- Leaving the meat to cool slightly before slicing and serve with Moroccan (or rice or couscous) and garnish with olives black and green wings and lemon pickle.
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Fillet of lamb skewers
Ingredients
1:00 p.m. lamb (about 2 kg)
1 tablespoon coriander (love)
1 teaspoon black pepper (love)
5 cloves garlic
1 tablespoon coarse salt
1 tablespoon sesame
3 tablespoons olive oil
Grilled vegetables to provide
Way
- Wash the back and cleared from the bone and set aside.
- Grated coriander, pepper, garlic, salt and sesame seeds (coarse chop) and mix well with oil.
- Singles out the back cover and lamb mixture and season with a little from the outside.
- Roll back to the cylinder and govern.
- Cut into circular rings are equal.
- Rings are placed in metal skewers, leaving spaces between them, preparing the grill.
- Put skewers on the grill and the volatility until full maturity.
- Serve hot with grilled vegetables (peppers / eggplant / zucchini).
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