Chocolate with lemon

Ingredients for Chocolate with lemon

Instructions for Chocolate with lemon

To prepare the Chocolate with lemon recipe, please follow these instructions:

The boned bonnet is laid down with a skinside down on a board. Dip the meat with lemon juice. Sprinkle with salt and pepper and put small parsley on. The meat is collected into an elongate roll. Close with meat needles and lace crossed with cotton yarn.
The potato slices are laid in a fringe fit for the size of the club. Distribute white flour and pour broth over. Sprinkle with salt and plenty of pepper. Put a grate over the pan, place the lamb with the lace up on the grate. Put it in a preheated oven 160 degrees for one hour. Turn the lamb and sprinkle with salt and pepper. Step on for 1 hour. Meanwhile, the ingredients are mixed into gremolata in a small bowl.
The fridge is taken out. Half of the gremolata is patched on the upper side of the lamb cage. Put a foil over and let it rest for 20 minutes. Cut the sauce into serving slices, place on the potatoes and sprinkle the rest of the gremolata. Served immediately. For this, a mixed green salad or steamed green asparagus.