Long-term lamb cherry

Ingredients for Long-term lamb cherry

Instructions for Long-term lamb cherry

To prepare the Long-term lamb cherry recipe, please follow these instructions:

Cut into the meat until you meet the leg. Feel the leg with the knife, to both sides, so you get a pocket between the leg and the meat.

Sticks 6-8 are well distributed in the skin of each lamb. Open the cut a little with your fingers.

Crush half of the sage with garlic, 2 teaspoons of salt, and a little pepper in a mortar. Then add lemon juice, olive oil, the rest of the sage and the coarse-roasted rosemary.

The mixture is filled in the holes and in the "pocket" along the leg. Finally, push the ham or bacon into all openings.

Preheat the oven to 200 degrees and put the dishes in a frying pan.

Bring garlic cloves in the pan with onions, carrots, peaches and fresh tomatoes.

Make some kind of spices and put them under the clubs.

Pour the tomatoes and wine all over the place.

Place a tight lid of double staniol over the pan and fasten it firmly.

Turn the oven heat to 175 degrees and allow it to fry until the meat is tender.

Serve the meat to the vegetables along with rosemary potatoes.

Use a step thermometer = Red about 60 degrees. Medium about 63 degrees. Passed about 74 degrees.

Let the clubs rest for at least 10 minutes before cutting. Remember the meat's temperature rises 3-5 degrees while resting.