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Stewed lamb

Stewed lamb’s shoulder with buckwheat and poached egg

Tender meat of lamb with garnish of buckwheat and egg.

CALORIUM: 180 kcal


Buckwheat (boiled) 200 g
Lamb (spatula) 120 g
Sauce (demiglas) 40 ml
Onion (onion) 30 g
Mustard (Dijon) 40 g
Eggs 3 pcs.
Garlic 4 cloves
Vinegar 3 ml
Butter (olive) to taste
Parsley for decoration

Muttonize lamb in Dijon mustard. Add chopped garlic, salt, pepper.

Bake in the oven. The temperature of the oven is 200 degrees. Bake until done (2-3 hours). Depends on meat. The structure of the meat should be soft.

Half the onions fry on the grill. The onion should be softened and the color should appear.

Chicken egg neatly break into a container of boiling water. Add salt to taste and vinegar (3 ml of vinegar per 1 liter of water).
Eggs should be cooked for 2-3 minutes — before setting the protein.

Place the buckwheat on the plate. Top with meat and onions. Then pour the meat and croup with demiglas sauce. Decorate the poached egg.


Stewed lamb


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