The idea for this dish, as well as almost all the performance, came from my husband Theo. He doesn’t cook often, but when he does, it comes out great! And so it happened this time. I was just an apprentice and obeying orders. Even the pasta, for which I initially was rather skeptical, was a wonderful and very delicate addition to the meat.
I recommend the recipe because it is really worth it – easy to follow and the result is really melting in the mouth!
НЕОБХОДИМИ ПРОДУКТИ:
НАЧИН НА ПРИГОТВЯНЕ:
Prepare the meat by cleaning it well from the veins. Put it in a suitable baking tray.
Season with the spices by rubbing them well into the meat.
Pour the beer into the pan in one of the corners so that you don't wash the spices from the meat.
This is the meat ready for the oven.
Cover the tray with aluminum foil. Bake the lamb for about 2 hours at about 170-180 degrees, covered with aluminium foil so that it can be well stewed. After the first hour, check the meat periodically. It has to be very well baked - to fall off the bone.
Once the lamb is ready, remove the foil and bake open for about 15 minutes to get a light crust.
For the pasta, prepare a large saucepan full of salted water with a little olive oil. Cook according to package directions.
Drain the pasta.
Pour into a large bowl.
While the pasta is still hot, add the pesto. I used a ready-made pesto, but if you have the ingredients and the desire, you can make your own.
Stir well.
Serve the lamb with the pasta and garnish with fresh green salad!
Enjoy! 🙂
Щом аз мога, значи и вие можете!
Добър апетит!
Ingredients
Directions
Prepare the meat by cleaning it well from the veins. Put it in a suitable baking tray.
Season with the spices by rubbing them well into the meat.
Pour the beer into the pan in one of the corners so that you don't wash the spices from the meat.
This is the meat ready for the oven.
Cover the tray with aluminum foil. Bake the lamb for about 2 hours at about 170-180 degrees, covered with aluminium foil so that it can be well stewed. After the first hour, check the meat periodically. It has to be very well baked - to fall off the bone.
Once the lamb is ready, remove the foil and bake open for about 15 minutes to get a light crust.
For the pasta, prepare a large saucepan full of salted water with a little olive oil. Cook according to package directions.
Drain the pasta.
Pour into a large bowl.
While the pasta is still hot, add the pesto. I used a ready-made pesto, but if you have the ingredients and the desire, you can make your own.
Stir well.
Serve the lamb with the pasta and garnish with fresh green salad!
Enjoy! 🙂