You should be able to cook the meat. And to make this not only all his experience and skill gained by days, months or years and even add their love and some inside felling in cooking.
Today we will cook a leg of lamb. In fact, when I hear such a name of a recipe, I always think about something serious, I just think about a significant and rigorous man chef, with knife in hand, ready to carve the meat very moment. And this process seems to be so busy, responsible and almost dangerous!
And it turned out the opposite. Wonderful leg of lamb recipe was shared with us by Anahit Sargisyan, a chef from Armenia. I’ve already told you about her immaculate Cray Fishs soup. The woman behind which is no small experience as a chef showed us how to cook a leg of lamb.
- Lamb - 2.5-3 kg (5-6 pc.)
- Onion - 0.5 kg
- Garlic - 0.05 kg.
- Spice - 0.005 kg.
- Red pepper - 0.02 kg
- Tomato Paste - 0.2 kg
- Eggplant - 1 kg
- Tomato - 0.2 kg
- Pepper - 0.2 kg
- Leg of lamb fry well, add the onion and garlic.
- After roasting, flood with water, add bay leaf, spice, red pepper, put to boil on low heat for 4 hours.
- Next, decant the leg of lamb, wrap them in roasted before eggplant, tomatoes and peppers.
- Put in the oven for 10 minutes at 180 degrees.
So, breaking all my stereotypes, we shoot with Anahit a leg of lamb. She coped with it easily and quickly, as befits to a true professional.
Lamb meat is very soft and gentle. But you should try to cook it well. And if you follow all instructions, provided by our chef – you can do that!
As a trimming we use tomatoes, eggplant and peppers. They are both good addition and decoration of dish. Leg of lamb as is dressed in expensive designer coat made of eggplants, complemented with stylish accessories.