Lamb with green sauce

Ingredients for Lamb with green sauce

Instructions for Lamb with green sauce

To prepare the Lamb with green sauce recipe, please follow these instructions:

The onion is peeled and sprinkled with cloves and bay leaves. Beef, onion, tomato and the cloves of garlic and rosemary sliced ​​in 2 liters of boiling water and allowed to boil for 10 minutes.

The lamb is rolled together, wrapped with cotton yarn and put into the soup with the broth.

Let the water boil, foam carefully and allow the spoon to spin for very low heat and under low for about 1 hour. It is very important that the water at no time boils too violently.

When the club is finished, take it out of the soup, pack it in foil and tea towels and allow to rest 5-10 minutes before cutting.

Sauce: For the sauce, stir the mayonnaise smoothly with yogurt and mustard and season with pepper. Season the spices thoroughly, rinse for coarse stalk, chop well and mix into the mayonnaise sauce, which is kept cold until it is used.

When serving, cut the meat into slices and arrange it on a warm dish. The sauce is served for itself.

For this, small boiled potatoes are suitable.

tips:
You can vary the composition of herbs to the sauce according to your taste. Only care should be taken with leaf sticks that taste very strongly through.