Preparation of lamb steak
The lamb lamb (I made two pulps, one of the back and the one of the front) was thoroughly washed, cleansed from the foamed skin, then cut into suitable pieces without breaking into the side down, sprinkle with a little olive oil, sprinkle with roast spices, then squeeze the muscles in place instead of a knife and punch the meat with garlic cloves (cut in two, long), then sit in a a tight tray in which I put a spoon of olive oil, sprinkle with white wine, bay leaves, sprinkle pepper and give in cold, marinated, several hours, from the evening until the next day.
Cover with an aluminum foil and put it in the oven for about 60 minutes, then remove the foil and allow it to roam well. When the meat begins to rub lightly, cut out the light green garlic and sprinkle it off and leave some miracles until the meat is browned. Good appetite! Ingredients and quantities can be found here:
The lamb lamb (I made two pulps, one of the back and the one of the front) was thoroughly washed, cleansed from the foamed skin, then cut into suitable pieces without breaking into the side down, sprinkle with a little olive oil, sprinkle with roast spices, then squeeze the muscles in place instead of a knife and punch the meat with garlic cloves (cut in two, long), then sit in a a tight tray in which I put a spoon of olive oil, sprinkle with white wine, bay leaves, sprinkle pepper and give in cold, marinated, several hours, from the evening until the next day.
Cover with an aluminum foil and put it in the oven for about 60 minutes, then remove the foil and allow it to roam well. When the meat begins to rub lightly, cut out the light green garlic and sprinkle it off and leave some miracles until the meat is browned. Good appetite! Ingredients and quantities can be found here:
