Roasted lamb.

Roasted lamb.

Ingredients:1 new kid 3-5 poundscut in half or quarters
Seasonings:20 grs. salt put every pound of meat1 bunch of parsley and chives tied2 large onions, coarsely chopped1 head garlic, crushed with salt2 sprigs of rosemary2 sprigs of basil1 pepper chopped lady's finger, seeds removed2 spoons (soup) oregano1 spoon (soup) of grated ginger1 spoon (soup) of saffron or½ spoon (soup) of turmeric and half a tablespoon of paprika1 teaspoon (tsp) pepper or spicy paprika1 tablespoon (coffee) ground cinnamon1 tablespoon (coffee) ground cloves1 tablespoon (coffee) bay ground
 Other Ingredients:½ pound of table salt2 glasses of wine vinegar

How to PrepareAfter the kid clean and rinsed well take the greasy stench is a gland the size of a bean dark that lies between the tendon and the bone. Become a wash.Soak with water and salt, and 2 cups of vinegar, put 40 to 60 minutes in the refrigerator.Then remove the brine with vinegar and re-wash in running waterPlace the lamb with seasoning in a bowl agate, store in the refrigerator to put 12 hours covered with a napkin.The next day, remove the seasoning, place on a baking sheet lined with foil or banana leaves, put up strips of bacon or bacon all along the way.Place the lamb in a roasting pan, put up the bacon and add a little of the strained broth of spices and a cup of cold waterBring bake in preheated oven for weak l50 ° C, covered with aluminum foil, drizzle from time to time with the gravy from the pan, carefully not to burn.
Bake for forty minutes for each pound, or until cooked.Take the foil let it brown.Serve plain or with streuselWhite rice, salad with boiled vegetables, potatoes, carrots, beans, cabbage, green olives, broccoli, asparagus.



Hearts of palm salad, tomatoes, black olives, hard boiled eggs, onion and parsleyChickpea salad with grated onion parsley and chives
Farofa Simple:1 grated onion2 tablespoons oil½ pound of corn flour or1 / 2 pound of flour or cassavahalf of cassava flour and half cornmeal100 grs. of chopped bacon100 grs. green olives without pits2 boiled eggs grated drain in bulk, or pass a sieve set1 cup chopped parsleyHow to Prepare:Fry the bacon in the oil, add the onion, cassava flour, olives, after putting up ready sprinkle grated eggs and parsleyServing the streusel in separate dishII - Option - You can season the lamb with salt only, before taking
                    left to soak in milk for 24 hours to hydrate well,
                    inside the refrigerator covered with a napkinOption III - To take the strong smell of lamb, after washing, place
                   a quart of rum, let stand for an hour, make the la-
                   var, and season to taste.