The dish goes well with any side dish of vegetables, cereals or legumes. Bake the lamb with the ribs down so that they do not char, and always under the foil, pouring a little water into the mold for steaming. Serve the meat only hot, as cold lamb takes on a specific flavor.
Prepare the indicated ingredients.
Combine all spices and vegetable oil in a deep container, mix thoroughly. Add compressed fresh or ground dried garlic if desired.
Rinse the lamb in water and remove the veins and films. Pat dry with a paper towel or napkin and brush thoroughly with the prepared marinade on all sides. Leave in the container for about 1-2 hours to soak in the aromas.
Then transfer the meat to the mold, pour 50 ml into it. water and cover with foil, otherwise the spices and bones will burn. Preheat the oven to 200 degrees and bake the lamb for about 35-40 minutes, making sure that it does not burn, you can pour in some more water during the baking process.
Remove the finished dish from the oven and let cool slightly, cut into slices and serve.
Categories: Diet recipes