Gombo de Careinr Gúchthe - IV Opções

G o m b o d e C a r e i n a r G ú c h the

ingredients:


l whole loin of lamb, boned
50 grs . of chopped bacon ( optional)
½ cup corn oil

seasoning :

l tablespoon (soup ) shallow salt or to taste (no exaggeration )
6 cloves garlic, crushed cored (if garlic is old )
1 large onion, chopped
l cup of vinegar or lemon juice
l cup dry white wine
1 bunch of parsley and chives integers
2 bay leaves
1 sprig of rosemary ,
1 sprig of basil,
1 piece of cinnamon stick ,
1 spoon ( soup) of grated ginger


Vinaigrette dressing ingredients to :

2 large onions , grated or minced
2 cups ( tea) of chopped parsley
1 large tomato chopped seeded
1 red pepper chopped without seeds

Other Ingredients:

10 uncooked medium potatoes with skins
2 head of pre-cooked broccoli small bouquets or
cauliflower or Brussels sprouts .
1 large glass of drained mushrooms and chopped

Rinse the loin of lamb, then let the seasoning with salt, vinegar or lemon juice , crushed garlic and white wine and other ingredients , put 6-12 hours in the refrigerator covered with napkins , turning occasionally .

How to Prepare Lamb Loin :

Fry the lamb loin in bacon with the oil until nicely golden on all sides , go slowly dripping hot water and cook over low heat for an hour , adding hot water gradually , or until tender and the water has dried .

Cook the potatoes in their skins , then peel pass the butter.
Before serving sprinkle a cup of chopped parsley .


Dressing to Vinaigrette

Mince the onion very choosy and parsley with stems.
Remove the seeds from the tomato and chili chopping and seasoning all choosy with salt , olive oil , lemon and a pinch of pepper , or hot sauce .

Serve the sauce Vinaigrette Separated :

To serve, place the fillet in the center of a lane behind the potatoes , sprinkled with parsley and broccoli ahead
With white rice or boiled cassava .


 Note :

Can roast loin of lamb on the loose oven 160 º C covered with aluminum foil or cellophane paper for special grill for one hour for every pound of meat.
II - Option :

300 grs . sliced ​​musarela
1 can of drained pineapple compote .

After the roasted lamb loin , cut into slices without going to the end, hold the underside .

Place a slice of cheese or cheese musarela you prefer , intersperse a slice of pineapple compote
Place in the oven to melt the cheese

Note :

You can use the syrup from pineapple jam mixed with a glass of orange juice.

Pour over the loin of lamb before roasting , that is, to use the option of baking in a traditional oven .

Option - III :

Can roast loin of lamb on grill , height 60cm . average Brasa

IV - Option :

You can smoke inside the grill hanging height of 60 cm , using sawdust and coal fire weak. During 24 hours.
For smoking slowly.

Put inside the grill 1 small can of water does not go let it dry by adding water needed.