Ingredients:
1 whole reed of lamb
Spices:
1 large onion, chopped or grated
2 tablespoons (soup) filled with crushed garlic, if old, remove crumb
1 tablespoon of spicy paprika
1 teaspoon or grated fresh ginger (soup)
½ teaspoon ground coffee or to taste
1 teaspoon ground cinnamon
1 bay leaf or ½ teaspoon (coffee) bay leaf powder
1 pinch of nutmeg (optional)
1 bunch of whole parsley and other herbs to your liking
The rosemary put only half a chicken
1 finger pepper, without the seeds and without the pricked ribs
If you want you can use Nonna's Seasoning,
Sauce Ingredients is (optional):
2 red peppers, or 1 red another yellow
2 tablespoons of broth dissolved in a little water (optional).
1 glass of dry white wine
1 medium glass of drained and washed canned mushrooms
Chopped in half
3 ripe tomatoes, skinless and seeded, chopped
1 garlic only the white part cut into thin slices
1 teaspoon of spicy paprika or chili sauce
2 tablespoons (soup) filled with lard or ½ cup oil
How to Take the Strong Smell of Lamb
First thing is to remove the gland (bodum) from the lamb's leg that smells strong in the flesh.
The gum (bodum) is in the back leg of the lamb, looks like a dark bean grain, lies between the tendon and the leg bone.
Here's how to prepare:
How to Prepare the Leg of Lamb:
Thoroughly wash the lamb's leg in running water, already without the gum (bodum) several times then dry with paper towel.
Season the meat with the seasonings listed above.
Put the shank into a large plastic bag with all the seasoning, tie it with cotton string.
Place the bag inside a dishware, or thick plastic, carry the refrigerator for 12 or even 24 hours.
Then remove the shank, pass to a baking sheet lined with aluminum foil, add half a cup of the sauce.
Grease the meat with lard or cover with slices of bacon.
Bring to bake preheated oven 160 º C, for 40 minutes for each pound of meat, covered with aluminum foil.
Chef's Secret:
To know if the shank is roasted, to shave a knife with small blade if it leaves a pink liquid it is still raw, to leave a little more in the oven, half an hour before taking out of the oven, to remove the aluminum paper and to let blush.
Be careful not to let it bake too much, it dries the meat ..
The palette should be juicy.
The Secret is the way to bake.
How to Prepare the Sauce:
Sauté the onion with the bell peppers and the garlic, the tomatoes add the broth, and the spicy paprika, finally the mushrooms.
Serving Mode:
Place the lamb on a separate platter of the sauce.
Accompany whole cooked potatoes in butter and garlic
Boiled Bean Salad, seasoned with plenty of onion, parsley, chives and green olives all chopped, and a little bit of chickpeas broth.
If you want you can also make a watercress salad with sliced onion and cherry tomatoes.
It can be served with sweet or salted farofa.
Follow the farofa recipes in the next post.
My recipes, some are very long.
I write detailed for Culinary professionals, or beginners. People who want to make or sell for Christmas and New Year's Eve, or other occasions.
If you have any questions you can ask.
I am a Banqueteira and am, passing all my secrets from long years to Professionals or beginners.
And how to serve, too.
Make decoration see the photo.
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