Roasted Lamb with Sage

Maria KostoffMaria Kostoff
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30/04/2013
Preparation25 min.
Cooking60 min.
Тotal85 min.
Servings3-4
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Ingredients

  • lamb - 1/2 neck
  • pepper - to taste freshly ground
  • oil - 3 1/3 tbsp (50 ml) + 1 1/3 tbsp (20 ml) olive oil
  • breadcrumbs - 1.8 oz (50 g)
  • cheese - 0.4 oz (10 g) grated parmesan
  • sage - 1.4 oz (40 g) fresh leaves of sage
  • mustard - 1 tsp
  • vinegar - 1 tbsp balsamic or wine
  • salt - to taste
  • cumin - 1/2 tsp
measures

Preparation

Preheat the oven to high. Heat the oil in a large pot on the stove and put the lamb neck, previously sprinkled with salt and pepper in to fry evenly on all sides.

Move the ready lamb to a pan on a wire rack. Of the olive oil, bread crumbs, parmesan, finely chopped sage, mustard, salt and crushed cumin, make a thick paste and cover the meat thoroughly with it.

Wrap it in aluminum foil and put it in to bake for 20 minutes or until set. Take off and leave the tray with foil to rest for 5-10 minutes without opening.

Serve cut into slices and lightly sprayed with vinegar.

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