Ingredients for homemade mutton on the bone
- Lamb loin 800 grams
- 2 cloves of garlic
- Red wine 100 milliliters
- Meat broth 60 milliliters
- 4 tablespoons mint jelly
- Parsley 1 bunch
- Mint chopped 1 tablespoon
- Vegetable oil 2 tablespoons + for frying
- Ground black pepper to taste
- Salt to taste
- Main Ingredients: Lamb, Garlic, Red Wine
- Serving 4 servings
Inventory:Cooker, Frying pan, Knife, Cutting board, Kitchen spatula, Tablespoon, Measuring cup, Bowl
Cooking lamb on the bone at home:
Step 1: prepare the meat.First, rinse the loin under cold running water and transfer it to a cutting board. With a sharp knife we cut the meat between the ribs and again we wash each piece under cold running water. After dry wipe with paper kitchen towels and transfer to a bowl or other container. Then we rub each piece with salt and black pepper. Next, we wash the mint leaves under running water and lay them on a cutting board, finely chop the greens with a knife, and drop it into a meat bowl. Add 2 tablespoons of vegetable oil and after thoroughly mix the contents so that spices and mint are on all meat pieces. Then we put the bowl in the refrigerator on 40 - 60 minutes, during this time the meat is saturated with aroma and spices.
Step 2: saute the lamb.Turn on the temperature of the plate to an average level. Pour vegetable oil into the pan and put on the burner. Cleans the cloves of garlic from the husk and rinse under running water. Using the garlic, squeeze the garlic into the heated fat and fry for 2 to 3 minutes until golden brown. After we put lamb chunks on the bottom of the pan and start cooking meat. Fry for 7-8 minutes on one side, then turn over with a kitchen spatula and continue to fry for about the same time on the other. As a result, we should get fully prepared pieces of lamb appetizing rosy color. We remove them in a plate, while the pan does not remove from the fire.
Step 3: prepare the mint sauce.We wash the parsley under running water and finely chop the greens on a cutting board. In the oil in which the lamb was fried, add wine, meat broth, peppermint paste, chopped parsley, ground black pepper and salt. Immediately after that, we reduce the temperature of the stove and with constant stirring with a kitchen spatula, bring the liquid to a boil. Continue cooking until the mass thickens to the desired consistency.
Step 4: serve lamb on the bone at home.After the sauce is completely cooked, turn off the stove. In a beautiful serving plate, put a few pieces of lamb on the bone and pour the sauce. The meat is served hot along with a side dish. Enjoy your meal!
- - Choose the duration of the meat cooking according to your taste, if you want to get lamb of medium roast, then 5 minutes on each side will be enough.
- - Cutting boards and knives for fish, meat and vegetables should be different.
- - For this dish, any meat broth is suitable.