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Fried lamb (gigot braise)
6 servings
Fry the meat with a piece in butter on all sides, put onions, carrots, garlic, chaber, salt, pepper and keep on a medium heat for 10 minutes. Pour in the broth and wine; close with a lid and keep on a low heat for another 1/4 of an hour. Serve the meat on a heated dish with a side dish of vegetables. Cool the gravy remaining in the roasting pan and removing the fat, heat and serve separately.
Fry the meat with a piece in butter on all sides, put onions, carrots, garlic, chaber, salt, pepper and keep on a medium heat for 10 minutes. Pour in the broth and wine; close with a lid and keep on a low heat for another 1/4 of an hour. Serve the meat on a heated dish with a side dish of vegetables. Cool the gravy remaining in the roasting pan and removing the fat, heat and serve separately.
lamb - 1.5-2 kg, butter - 3 tbsp. spoons, onions - 16 pcs., carrots - 4 pcs., garlic - 3 wedges, thyme - 1 tbsp. spoon, salt - 2 tsp, ground black pepper - 1 tsp, meat broth - 0.5 cups, madera - 0.5 cups
