Kare lamb in the oven

2 servings
2 hours 25 min

How to make a lamb punishment in the oven? Wash the oranges well and roll with boiling water, then dry with napkins. Meat, of course - the fresher, the better. Unfortunately, it will not work to replace lamb with something else, it is she who is needed.

Wash the oranges, scald with boiling water, dry with napkins. Cut the IMMACULATE strips of zest from one (they decorate the finished dish). Wrap these strips in polyethylene and put them in the refrigerator so they don't dry. Grate the rest of the zest from TWO oranges on a not-so-fine grater. The third must remain intact.

Squeeze the juice from both oranges with the cut zest.

Combine the marinade of orange juice, cognac, soy sauce and 1 teaspoon of honey (i. e. most of the honey is not going to work yet).

The loin is a specific piece - it is triangular. In order for the marinade to cover it completely, I use a flat-bottomed tray. I put orange skins under one side of it so that the bottom stands obliquely. Thus, the loin is covered with liquid almost completely, with the exception of the bone part. Every 30 minutes for 2 hours of baking, the piece must be turned over.

About 10 minutes before the meat marinating time expires, start warming the oven to 180 degrees (for gas, between average and maximum power, closer to average). When the oven warms up, remove the loin from the marinade and place on a baking sheet on the middle level, with the bones down and the meat part of the piece up. The baking time can range from 18 minutes (like mine) to 25 (for those who prefer more roasted chunks. Navigate the oven.

From the marinade, eat the lemon zest, and then stir the rest of the honey into it.

Pour the liquid into a pan and start evaporating it over a high heat (10 minutes). There is no need to bring it to a thick consistency, otherwise as soon as this sauce cools a little, it will no longer be moved away from the pan, because it is also on honey. In general, after 10 minutes after the sauce boils, turn off the stove and leave to cool slowly. If by the time of serving it turns out that the sauce is too liquid, it is better to boil it again.

While the sauce evaporates, cut the zest set aside for decor into thin strips (we had it in the bag in the refrigerator).

If served on an orange, cut it into thick circles.

After the simmer time, remove the meat from the oven, put on the foil and lightly coat with the sauce.

Form from foil such a converter and give meat & quot; rest & quot; 10 minutes. Meanwhile, prepare the plate for serving - arrange the orange circles (if used) over it, pour over the sauce. If you preheat the plate, the sauce will not be possible to pour a trickle, it will spread. The final touch: Cut a piece of meat into 2 halves, cross the ribs and place them on a plate. Kare is ready, it can be sprinkled with orange zest.