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This recipe was uploaded by megaden
Preheat your oven to 200C. In a deep pan sprinkle a good pinch of sea salt and put a mutton meat. Shoulder cut into three parts, ribs roll up in freerolls, tentatively rub meat by chopped rosemary, salt and pepper. On top of the meat put twigs of rosemary, sage leaves and crushed two garlic bulbs. Grated seeds of coriander and olive oil. Add the baking tray 250 ml of water, tightly close the foil and send in the oven at medium level for 2 hours at 200C.
During this time will prepare tongues and simple garnish. Tongues boil in salted water with bay leaf and pepper for about 1h20m. Then remove from the broth and cut into slices. Lay slices of tongue in saucepan, add a little broth, crushed garlic and coriander. Stew simmer under cover even 30-40 minutes. While preparing lamb and tongues, boil the potatoes and carrots, drain, well mash vegetables with butter and herbs.
Time call guests from walking! While guests enjoy an aperitif and spectacular aroma, collect our dish! The spacious plate dices mutton, previously removed from the bone. Sprinkle meat shallots and coriander and pour bbq sauce. Next put the pieces of tongue and pour a small amount of cream and horseradish sauce. Add a little vegetable garnish and a few slices of marinated cucumber and bring to the table your guests. Bon Appetit!