Delicious lamb roast
A suggestion from a South Tyrolean cookbook:
First lamb for a few days in a marinade of fresh whole milk, plenty of freshly ground pepper and a few toes of chopped garlic, and for the brave gem. Chili peppers.
Make sure that the meat is completely covered and shake the plastic bowl with lid often well.
Remove meat from the marinade, pat dry and sauté as usual.
Add roasted vegetables (onions, carrots, celery, leeks, tomatoes, garlic) and deglaze with a little red wine.
The marinade I no longer use for the sauce, because the milk is then gritty and looks curdled.
The milk marinade makes the meat very tender - but not for Sauerbraten.
I prefer to roast and deglaze to finish cooking the 80 ° C method in the oven.
It is particularly beneficial when guests come, because the roast cooks in the oven for a few hours (depending on the weight) and the time is stress-free for the other preparations, including cleaning.
The roast can be well "forgotten" in the oven, without being dry ... really great ... grin ...
Good succeed!
