How to cook lamb leg with anchovies
You will need
- leg of lamb;
- 200 g anchovies;
- 5-6 cloves of garlic;
- 1 onion;
- 2 carrots;
- 2 bell peppers;
- 3-4 tomatoes;
- rosemary or Provencal herbs;
- vegetable oil;
- salt and pepper.
Remove the anchovies from the jar, drain the juice or oil. Cut them into pieces of 2 cm. Wash leg of lamb. Then stuff it with fish. For this, make shallow cuts along the entire length of the legs and insert a piece of fish into each of them. The most convenient way to put it under the skin. If you like spiciness, add extra lamb slices of garlic. Salt it. In a skillet or other deep pan with thick walls, heat the vegetable oil. It should cover the entire bottom with a layer of at least 0.5 cm. Fry the leg in it for 5-7 minutes on each side. A ruddy crust should appear, but be careful that the fish do not burn.
Onions clean, chop and fry in a pan for 3 minutes. Put it in a bowl.Cut the Bulgarian pepper into strips, and the carrot into strips, or grate on a coarse grater. Fry them separately for 2-3 minutes, until half cooked. Scald tomatoes with boiling water, remove the skin from them, chop and fold to the rest of the vegetables. Mix everything, salt and pepper.
Grease a baking sheet with butter and place vegetable mixture on it. It should cover the entire surface of the sheet. Place the leg of lamb on the vegetable cushion. Sprinkle with dried rosemary or a mixture of Provencal herbs.
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