Gigot d 'agneau au romarin
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Lamb leg | ||
| Crushed garlic and a few cloves | ||
| Rosemary leaves | ||
| Lemon juice | ||
| Olive oil | ||
| Black ground pepper | ||
Directions
Cut all apparent fat of the meat and reserve. Make a few holes and insert the garlic cloves. Line the baking dish (smaller than your piece of meat) with rosemary Rub the meat with crushed garlic, pepper, lemon juice ,olive oil, and rosemary. Put the meat in the dish, cover with the fat to prevent burning, and cook in low temperature oven, turning the leg from time to time.
By the end of cooking disgard the piece of fat.
I serve it with rice made with shreded dill and fresh fava beans.(Persian Bagali Pollow).
The leftovers can be served cold or slightly reheated.
Posted to JEWISH-FOOD digest by "Viviane & Israel Barzel" <i_barzel@...> on Apr 18, 1998
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