Meat

Steamed lamb


Steamed lamb ingredients

  1. Lamb (pulp) 400 gr.
  2. Garlic 1 head
  3. Bay leaf 5 pcs.
  4. Basil 1 tbsp. a spoon
  5. Rosemary 2 tbsp. spoons
  6. Salt to taste
  7. Ground black pepper to taste
  • Main Ingredients
  • Serving 2 servings
  • World Cuisine

Inventory:

Bowl, Knife, Cutting board, Steamer, Garlic press, Cutlery, Plate

Steaming lamb:

Step 1: Marinate the meat in spices.

The lamb pulp (boneless meat) must be thoroughly washed in water. After that, with the help of a knife, it is necessary to cut off excess fat and film. Peel the garlic, wash it in water and crush it using a special press. Break the bay leaf with your hands or chop with a knife. Next, thoroughly rub the meat with salt, black pepper, garlic. Add dried basil and rosemary to a bowl of lamb. In this form leave the meat to marinate for about an hour. At this time, lamb will absorb the aroma of spices.

Step 2: Cook the lamb in a double boiler.

We shift the pickled meat into a double boiler. In order to make lamb more fragrant, it can not be cleaned of spices. For a couple you need to cook the dish for 1.5 hours. If you like stiffer meat, then one hour is enough.

Step 3: Serve the lamb steamed.

We get the mutton from the double boiler. We clear it of spices a little. Next, we cut it into portions with a knife, put it on a dish and serve it hot. Steamed lamb goes well with light vegetable side dishes. It can be at your choice either vegetables cooked also in a double boiler, grilled, as well as salads. In general, such a dish is very useful, since during steam processing the meat preserves as much as possible all its positive properties, vitamins, which have a good effect on the human body. In addition, lamb is a very satisfying meal. And cooked in this way, it is also very fragrant and incredibly tasty. Good appetite!

Recipe Tips:

- - If you cook such a dish for dinner or for a festive table, then a glass of red wine will only emphasize the taste of delicious mutton for a couple.

- - If you wish, you can make lamb marinade more complicated, using a large amount of onion, lemon juice (or 3% apple cider vinegar), olive oil and some dry white wine.

- - If you use previously frozen meat to prepare such a dish, you must first unfreeze it. It is advisable to do this naturally at room temperature. Since when using a microwave for this purpose, moisture comes out of the meat fibers, which we need to marinate the mutton. According to this recipe, it is pickled just in its own juice. If you want to speed up the defrosting process, you can dip a piece of meat in a bowl of cold water.