astrolab
VIP Member (Resident chef)
Cooking Internationally mean to have the chance to test food from other Countries, and enjoy a new things in the kitchen, this is a easy recipe, but you need attention and love when you start to cook it,
we, Italian Chefs... said; Who cooking must have all the effort and the love, we put when we making love to a woman... so... think about it.....
Serve 4
Ingredients:
1 kg lamb (shoulder or chest)
• spearmint
• 2 cups dry white wine
• extra virgin olive oil
• salt
• Pepper
MINT SAUCE :
• 2 sprigs of mint
• 1 clove of garlic
• 1 cup extra virgin olive oil
• salt
• Pepper
Method:
Brown the lamb in a pan with 3 tablespoons of olive oil, then season with salt and pepper and a sprig of mint , cleaned and washed.
Burn... with white wine and moisten with a glass of water.
Continue cooking over medium heat for about 50 minutes, turning several times to ensure even cooking.
While meat is cooking, prepare the mint sauce: In a saucepan add the oil and half a cup of hot water. Join also garlic, peeled and crushed, the leaves of the sprigs of mint, washed and coarsely chopped, salt and pepper.
Cook the liquid in a water vapor ( just leave it in a pan over a boiling water) way for 5 minutes, beating constantly with a fork, then pour into a gravy boat.
Serve lamb sliced with the accompanying mint sauce and garnish, if desired, with a few leaves of the same herb.
Finish!
( If someone doesn't understand my English, is free to ask.. otherwise,, just cook it!!)
we, Italian Chefs... said; Who cooking must have all the effort and the love, we put when we making love to a woman... so... think about it.....
Serve 4
Ingredients:
1 kg lamb (shoulder or chest)
• spearmint
• 2 cups dry white wine
• extra virgin olive oil
• salt
• Pepper
MINT SAUCE :
• 2 sprigs of mint
• 1 clove of garlic
• 1 cup extra virgin olive oil
• salt
• Pepper
Method:
Brown the lamb in a pan with 3 tablespoons of olive oil, then season with salt and pepper and a sprig of mint , cleaned and washed.
Burn... with white wine and moisten with a glass of water.
Continue cooking over medium heat for about 50 minutes, turning several times to ensure even cooking.
While meat is cooking, prepare the mint sauce: In a saucepan add the oil and half a cup of hot water. Join also garlic, peeled and crushed, the leaves of the sprigs of mint, washed and coarsely chopped, salt and pepper.
Cook the liquid in a water vapor ( just leave it in a pan over a boiling water) way for 5 minutes, beating constantly with a fork, then pour into a gravy boat.
Serve lamb sliced with the accompanying mint sauce and garnish, if desired, with a few leaves of the same herb.
Finish!
( If someone doesn't understand my English, is free to ask.. otherwise,, just cook it!!)
