Ram ridge I and II

Ram ridge I and II

Ingredients:
l backbone whole lambis the carré, or suan, a piece onlyformed by loin vertebrae and two fingers rib

Seasonings:
l spoon (soup) spoon of refined salt6 cloves garlic, crushed coredl cup of vinegar or lemon juicel cup dry white wine
Other Ingredients:
10 shelled boiled potatoes, seasoned1 packet of pre-cooked broccoli into small bouquets3 large onions1 cup (tea) of chopped parsley
How to Prepare:
Wash the ridge with lemon or vinegarLeave the seasoning put 6 to l2 hours, turning occasionally.Place the spine within a refractory or Tuperware inside the refrigerator, covered with a napkin.
Fry in oil the ram, until nicely golden on all sidesWhen golden, add the onion wilt leave
Go dripping hot water gradually to cook on low heat for about an hour, or until tender and the water has dried.
How to Serve:

Place the lamb on a platter the ridge, behind potatoes sprinkled with parsley and then passed the broccoli in butter.
With white rice. Salad:
Option I:
Branches salad of watercress, onion and red bell pepper cut into slicesor arugula, lettuce, chicory, escarole.
Option IILettuce, cherry tomatoes and grated raw carrot in thin thick.

Ram ridge II

l of whole sheep spine (back) is sirloin with bone.

Seasonings:
Salt
3 to 4 liters of cow's milk, cold boiled or curdcan replace putting yogurt
How to Prepare:Wash the muttonPlace it in a large bowl of white plasticCover with plenty of milk, cover with a napkinTake the refrigerator to put l2 to 20 hoursThe next day, the meat is already hydratedTake full milk, dry the mutton with paper towelSalted with coarse salt, (l teaspoon (tsp) shallow putting pound of meat)
Take to bake in the oven or on the barbecueIf roasting in the oven, cover with aluminum foilTo roast on the grill, wrap in several layers of cellophane own BBQ.If baking in a clay oven, wrap in banana leafServe with manioc flour, or cooked vegetables in butter pastcarrots, potatoes, broccoli and green salad over white rice

Farofa Banana:
1 large onion, grated salt to taste2 tablespoons oil2 cups of cornmeal4 bananas sliced ​​plantain1 cup (tea) of chopped parsley with stemsHow to Prepare a Farofa.Fry the onion in oil, add the bananas simmer, then add the cornmeal to give pointIf too dry add more oil or water.Finally chopped parsley.



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