Lamb baked with sour cream

1 serving


Meat is washed, fat and films are removed and marinade is poured so that it half covers meat. The dishes are covered with a lid and put in a cool place for 2-4 days, the meat is turned over daily. Then it is removed from marinade, dried, grated with salt garlic, sprinkled with flour, fried on highly heated fat, transferred to a baking tray, greased with fat and put into oven. During roasting, they are poured with fat, spraying with marinade. If the meat does not release red juice when pierced, it is poured with sour cream mixed with flour, and then baked. Lamb is cut from both sides of the spine, cut across and slightly obliquely into rather thick slices, placed on bones and poured with sauce formed during preparation. It is served with potatoes, pasta, vegetables.