Comments

Lamb carrot with herb crust

Lamb carrot with herb crust


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Difficulty: Easy Time: 40 min

INGREDIENTS (4 people):
- 1 lamb carriage, 1.3 kg approx.
- 1 clove garlic
- 2 slices of toast
- 4 tablespoons of Dijon mustard
- 2 glasses of txakoli
- Extra virgin olive oil
- Salt
- Pepper
- Aromatic herbs (thyme, oregano, rosemary, parsley ...)

Separate the meat of the bones without getting cut at all. Leave the ribs clean. Salpimentar and spread with mustard. Tie the piece with a rope, wet it with the white wine and place it on a baking sheet with an oregano branch. Bake at 220º C, for 15 minutes.

Pestle in a mortar A clove of garlic with a little salt. Add some oregano leaves, a pinch of thyme, chopped parsley and rosemary. Season with a dash of oil and add the toasted bread sliced.

Remove the rope to the carré. Anoint the piece with mustard and smear it well with the mash. Gratin in the oven for 2 minutes, until golden brown. Cut the piece into 4 portions.