Pork in a grid baked in hay

[for certain]

It is known that foreigners have not borrowed anything useful from Russian cuisine.

I would doubt it here. This is just unknown. But the fact that Kapet will spend NG and other holidays, resting hard - just for certain known

A short photo report on the recipe, and a disappointing opinion ...

The lamb in the hay (agneau sur foin recette) recipe is very similar to this recipe. Therefore, it makes no sense to publish a new recipe here, which will largely duplicate the recipe of the respected author.

French cuisine, an old recipe that the French cherish, like many of their other culinary treasures. The recipe was created even when there was no trace of world globalization, that is, at a time when only those herbs and spices were at hand that could be dug, plucked, dried within a radius of several tens of kilometers. No peppercorns, no capsicum, no cumin / cumin, no turmeric, no coriander, and other spices from Asia, Africa, or America. If something new overseas appeared, it was at the price of gold. And the smell of game, or uncastrated whips or rams had to be killed with something. And the breeds of domestic animals then were not the same as they are today ...
A similar recipe for meat on hay can be found in the Germans. But they often agree that the recipe is honestly "slamzin" from the French. And in the Italian segment of the Internet you will not find a similar recipe for meat on the hay - they have their own rich culinary history and their own culinary traditions.

So ... Two chopped shoulder blades of a one-year-old lamb were bought ahead of time, with a total weight of 2.2 kg. Pickled in coarse salt, ground black pepper, and lightly crushed with Tuscan herbs.


Good hay was bought for the rodents.


The hay is washed in a basin, squeezed out, let it drain. At the bottom of the baking dish, a "bedding" is made of hay, unpeeled garlic cloves are laid on the bedding for flavoring.


The shoulder blades are fried in a pan from all sides until a light crust is formed.


The toasted shoulder blades are stacked on the hay in two levels. From above, they are also covered with hay. A glass of dry wine is poured on top, you can beer, or just water.


The form is closed with a lid and sent to an oven preheated to 200 degrees (I have a gas oven, without convection). After 45 minutes ... 1 hour, the temperature in the oven drops to 150 degrees, and cooks for another 2.5 ... 3 hours. It is not worth reaching and opening the form at this time.


At the end of cooking, we take out the form, open it, inhale the smell ...


We take out the shoulder blades, clean them of hay. They baked perfectly.


The meat is soft, it falls off the bone itself.


Summary
Will I cook this dish again? - Definitely NO! In our family of different ages (three generations), no one liked the symbiosis of the smell of hay and meat. The wife said that it would have been great without the hay. Moreover, the young one-year-old lamb was completely without the smell of lamb, the Canadian meat breed OLIBS. The smell of hay, in our general opinion, is wonderful in the hayloft, outdoors, or in a bath. And in combination with the smell of meat, it does not cause any salivation. And if such meat, naturally cleared of used hay, was not eaten, and remained in the refrigerator the next day, then it is even worse - the meat is thoroughly saturated with the smell of rotten hay, and sounds for the nose, to put it mildly, not appetizing at all, harsh, and even smelly ...

I don’t know, friends, - maybe in their past lives none of our family was a cloven-hoofed ruminant, but we didn’t get it, not once. Maybe we have the wrong hay - not from the alpine meadows, not from the foot of Mont Blanc, or the meadows of Provence.Try to cook this yourself at least once - maybe it's just our family so "unfinished", and this dish will come to you with pleasure ... After all, this is only our opinion - not positive, but honest!