Lamb with garlic and cognac

Category: Meat dishes
Lamb with garlic and cognac

Ingredients

lamb with bone (I have a neck) 1300 BC
garlic 2 goals
cognac 150 ml.
vegetable oil 2 tbsp. l.
butter 15 g
coarse kitchen or sea salt taste
ground black pepper taste
mint option to serve
turnip onion to serve
water 100 ml.

Cooking method

  • Lamb with garlic and cognacLightly fry the meat on both sides. Season with salt and pepper.
  • Lamb with garlic and cognacAdd whole garlic cloves.
  • Lamb with garlic and cognacPour in brandy and set fire. Allow alcohol to burn.
  • Lamb with garlic and cognacPour in water.
  • Lamb with garlic and cognacTighten the pan with foil and cover.
  • Lamb with garlic and cognacPut the meat in an oven preheated to 150 degrees for 2-2.5 hours.
  • Lamb with garlic and cognacGet it out, put it on a dish. Sprinkle with coarse salt, mint or other herbs, chopped onions.
  • Lamb with garlic and cognac
  • Cooking is not difficult, the main thing is to do it with love for your loved ones!

Cooking program:

oven, stove

Note

The idea for the recipe was taken from Y. Vysotskaya.
Very tasty, soft, aromatic meat. Recommend!

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