Recipe: Roast Lamb With Mint Sauce On RussianFood.com

Roast lamb with mint sauce

8 servings

Warm up x w to 210 ° C.

1 tonne 4 deep meat. Natete meat mass and c will put on a deep blue for; poured in to.

2 In 1 hour it is burned, after 1 to 15 minutes it is not too hot, and in 1 hour 30 - it is not too hot. Time from e ety about eye blue. Out of x. Put in warm t for 10, just fgoy. b about gravy myatm ouom, on with ova myatm.

3 Gravy. with in de, b ki. ivat on the lab 3 min. munaya mes pret slo-izy oten, t add l and oy oa blue. Prit ivat until it sows. smiling 1 fire, ots. us ss. At the water sar a small ke, wilting with fire, it will boil, sar mercury.

shh, boil 3, do not boil. Filmed, sat sop mints and kss in lice.

Food (for 8 servings) shank bar 13-1.5 Kg h? nok 80-4 lobules olive oil 59-1 Art. the spoon lane? h? us hammer? th 80-0.5 h. spoons water 47-165 ml ! p? spruce Gravy 62-0 mu 99-2 Art. spoons boo? he? r? th 34-500 ml s? s 40-2 h. spoons ! p? spruce Mint sauce 20-0 water 59-60 ml s? ar 62-85 r u? u? malt 6-2 Art. spoons mint 35-15 r