Spicy Lamb Roast
- lamb - 28 oz (800 g)
- garlic - 10 oz (25 g)
- pickles - 3.5 oz (100 g)
- mustard - 1 1/3 tbsp (20 g)
- vinegar - 1 2/3 tbsp (25 ml)
- oil - 2/5 cup (100 ml) or use olive oil
- beer - 1 1/5 cups (300 ml) or use white wine
- black pepper
Cut the lamb into small portions of 1.5 oz (50 g), spread some oil and a little wine and roast the meat till you get a brown crust. Crush the garlic and slice the cucumbers into small cubes. Combine the mustard, vinegar, basil, spearmint and parsley.
Add the wine to the mix, season it to taste with salt and pepper. Put the mixture to boil and pour it over the meat. Bake the finished meat in a low oven and serve hot, with a side dish such as rice, or potatoes.