Ingredients:
1 whole leg of lamb
Spices:
1 large onion, chopped or grated
2 tablespoons (soup) full of crushed garlic, if old tire crumb
1 tablespoon (soup) spicy paprika
1 teaspoon (tsp) or (soup) of fresh grated ginger
½ tablespoon (coffee) of ground cloves or to taste
1 teaspoon (tsp) ground cinnamon
1 bay leaf or ½ tablespoon (coffee) powder in shallow bay
1 pinch of nutmeg
1 whole bunch of parsley and other herbs to taste
Rosemary put only half cock
1 pepper finger girl without seeds and without the sting ribs
Sauce ingredients is (optional):
2 red bell peppers, 1 red or yellow other
2 bouillon tablets dissolved in a little water (optional).
1 cup dry white wine
1 medium glass drained and washed mushrooms preserved and
the middle minced
3 ripe tomatoes peeled and chopped without seeds
1 leek just the white part cut into thin slices
1 teaspoon (tsp) spicy paprika or pepper sauce
2 tablespoons (soup) full of lard or ½ cup oil
How to Take the ram Fort Smell:
First thing is to remove the gland (stench) leg of lamb that the stench in the flesh.
The gland (stench) is at the back of the lamb leg, looks like a grain of dark beans, lies between the tendon and the bone of the leg.
Below is how to prepare:
How to prepare the Lamb Shank:
Wash the leg of the lamb in running water, no longer the gland (stench) several times then dry with paper towels.
Season the meat with the spices listed above.
Place the ham in a large plastic bag with all the spices, tie with cotton string.
Place the bag in a dish utensil, lead to the refrigerator for 12 or 24 hours.
Then take the shank, switch to a baking sheet lined with aluminum foil, add half a cup of the strained sauce.
Grease the meat with lard or cover with slices of bacon.
Take to bake oven preheated 160 ° C for 40 'minutes for each kilogram of meat, covered with aluminum foil.
To find out if the ham is baked, frazzle a knife with small blade to leave a pink liquid it is still raw, let a little longer in the oven half an hour before taking the oven, remove the aluminum foil and let it brown.
Mode Prepare the sauce:
Sauté the onion with the peppers and leeks, tomatoes add the broth, and the spicy paprika finally the mushrooms.
To serve:
Place the lamb in a separate dish of sauce.
Follows last baked whole potato in butter with garlic
Spiced chickpea salad with plenty of onion, parsley, chives and green olives all finely chopped, and some of the chickpeas.
If you can also make a watercress salad with onion into slices and cherry tomatoes.
And some people like to serve with a sweet or salty crumbly.
Follow the recipes farofa next publication.
My recipes, some are very long.
Cooking detailed written for professionals, or for those who want to make and sell for Christmas and New Year, or other occasions.
If you have any questions you can ask.
Banqueteira am and I'm passing all my secrets for Professionals and serve as well.
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