Spine Ram Gaucho - I and II

Spine Ram Gaucho - I and II

ingredients:
l entire backbone of lambis the carré , or suan , a piece onlyformed by the rib , vertebrae and two fingers rib

seasoning :
l tablespoon (soup ) shallow refined salt6 cloves garlic, crushed kernels withoutl 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 fridge , covered with cling film or a napkin .
In a large saucepan fry the lamb in the oil , until nicely golden on all sides .When golden, add the onion wilt leave .
Go slowly dripping hot water to cook over low heat , for about forty minutes per pound or until tender and the water has dried .
Mode of Service :

Put the lamb on a platter ridge , behind potatoes sprinkled with parsley and then passed the broccoli in butter .
With white rice . Salad .
I - option :
Branches salad of watercress , onion and red bell pepper cut into slicesor arugula , lettuce, chicory , escarole .
II - option
Lettuce, tomato and grated raw carrots in the large drain.

Spine Ram II

l ridge full ram ( back) is the loin with the bone .

seasoning :
coarse salt
3-4 liters of milk boiled and cold cow, or curdcan substitute yogurt
How to Prepare :
Wash the muttonPlace it in a large bowl of white plasticCover with enough milk , cover with a napkinTake the refrigerator to put l2 to 20 hours
The next day , the meat is already hydratedTake full milk, dry the mutton with paper towelsSalted with coarse salt , ( l teaspoon (tsp ) shallow for every pound of meat)
Bake mode :
Take to bake in the oven or on the barbecueIf baking in the oven, cover with aluminum foil
To bake on grill , wrap in cellophane paper itself several layers BBQ .
If baking in a clay oven , wrap with banana leavesServe with manioc flour , or cooked vegetables in butter pastcarrots, potatoes , broccoli and white rice over green salad

Banana streusel :
1 large onion, grated , salt to taste2 tablespoons oil2 teacups maize flour4 dwarf bananas sliced1 cup ( tea) of chopped parsley with stems
How to Prepare the Farofa .Fry the onion in oil , add the bananas simmer , then add the cornmeal to give pointIf it gets too dry add more oil or water .Finally chopped parsley .



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