Daffodil lamb Lyon d'or

Ingredients for Daffodil lamb Lyon d'or

Instructions for Daffodil lamb Lyon d'or

To prepare the Daffodil lamb Lyon d'or recipe, please follow these instructions:

Preparing the back:
The fillets are carefully cut out of the ribs, from the outside and up against the spine. One side at a time, at last the loose side loosens from the spinal column, the grease over the back must be intact. The lower leg of the hip and tail should be sitting on. The back turns over so the fillets face up, and they are now loosened from the fat but are not cut off completely. With a sharp knife the tendons are cut by the fillets.

father:
Pears and carrots cut into very fine tern, which is blanched in boiling water, approx. 1 minute. Chopped lamb meat with flour, eggs, cream, spices and the blanched leeks and carrots.

The fathers are divided into the clarified lamb with the spine sitting and the fillets gather around the father. The back is lubricated and put on a greased stannol in a frying pan with the grease layer facing upwards. The tail tie up to make a nice bow.

Set in 225 degrees C alm. Oven for approx. 45 minutes, the dad must be crawled, but the fillets may be pink.


Lyon d'or:
Potatoes and carrots are peeled and toured, the parsley cut for approx. 5 cm. Pieces. The three vegetables are cooked tenderly.

Butter is melted on a pan and the cooked vegetables are added and shaken easily. Add mushrooms, olive and green peas and warm it all well.

Finally add the shredded tomato meat.

tips:
Tourists That tournament means cutting vegetables and fruit in certain forms of delicious food. The classic shape is a 3-8 cm long olive flavor. Touried vegetables can be served cooked or raw.