Roast Lamb in Portions
- lamb cold
- salt - 1 tablespoon
- flour - 1 tablespoon
- cayenne pepper - 1 tsp, coarsely ground
- paprika - 1 tsp, smoked
- black pepper - ground
- oil - 1/2 cup
- beer - 4/5 cup (200 ml)
Cut the meat into portions, wash and dry it. In a suitable deep container (bowl), make a sludge out of the salt, paprika, black pepper, flour and oil, mixing and stirring these products. Dip each lamb portion in the mixture and roll it.
Arrange the portions in a deep tray. Arrange the fresh spices around the meat, wrap with foil and leave overnight in the fridge.
The next day, pour the beer carefully around the portions. If needed, pour on a little water - you decide. Wrap the tray with aluminum foil and bake 90 min.
Remove the foil and finish baking until the meat gains a crunchy crust. Leave to rest about 20 min. and serve with a garnish of choice.