Greek lamb cherry II

Ingredients for Greek lamb cherry II

Instructions for Greek lamb cherry II

To prepare the Greek lamb cherry II recipe, please follow these instructions:

If the fat layer on the upper side of the club is very thick, most of it should be cut away. The chill is first rubbed thoroughly with the overcooked garlic clove and then with oregano. The laurel leaves are broken into smaller pieces and the meat is spelled out. That means that with a very sharp knife you make quite small cuts in the meat that the laurel pieces are plugged into.

Stir a marinade of olive oil, white wine and lemon juice. Wash the lemons well and cut them into thin slices. Lay the bowl into a deep dish, cover it with lemon slices, pour it over with marinade and let it pull in a cool place for 24 hours.
The chicken is poured over with marinade many times during the trekking season.

Once the chicken has marinated for a long time, remove it from marinade, drip thoroughly and sprinkle with salt and pepper and place it in a frying pan or a large ovenproof dish.

Put the club in a 225 degrees C. alm. Oven and let it brown for 30 minutes. Then simmer the heat to 200 degrees C. alm. The oven, the peeled potatoes and the chopped onions are put in the dish around the meat and sprinkle lightly with salt and it all fry for 1 hour more if the club is to be really pink, 1 hour and 15 minutes if it is only light pink By the leg. During the frying, both meat and potatoes / onions are often overloaded with marinade (without lemon slices).

tips:
All roasts should rest for at least 20 minutes before cutting. Then the meat juice distributes regularly and is not lost during cutting.