Barbecue from the back leg of a young lamb – it’s just a dream! And you still serve him a creamy sauce based on the steamed wine marinade – there will be happiness in general.
- 1 back leg of a lamb weighing 1.7–2 kg
- 300 ml cream 33–38% fat
- 2 medium red sweet onions
- 4 cloves of garlic
- 2 sprigs of rosemary and thyme
- 400 ml dry white wine
- 2 tbsp. l peppercorn mixture
- salt, freshly ground black pepper
STEP-BY-STEP COOKING RECIPE
For marinade, peel and finely chop red onion and garlic. Pour the wine into the saucepan, put onion, garlic, salt, peppercorns and rosemary. Bring to a boil and cook for 3 minutes. Remove from heat and cool completely.
Remove all films from the meat, and do not touch the fat. Cut the meat from the bone and cut into rectangular pieces about 6x4x4 cm.
Put the meat in the marinade, mix and close. Marinate at room temperature for 1-2 hours.
Preheat the grill or light the coals in the barbecue or barbecue cauldron – they should burn well and turn to white ash. Shake the meat from the marinade, string on skewers and fry on strong charcoal to the desired degree of readiness, often turning. Before serving, let the kebabs “rest” on a plate under a sheet of foil, 5 min.
Boil the marinade to 100 ml, strain, mix with cream, bring to a boil over high heat, salt, pepper and serve to the lamb.
No. 06 (248), 2019
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Table of weights and measures
Illustrations to the material: LLC Publishing House Gastronom