Chuchanga lamb-1

1 serving


Put the prepared meat in a deep bowl, fill with marinade, place the yoke on top, take it out to a cool place for a day. During this time, the meat is turned over several times. After that, take it out of the marinade, dry it, rub it. salt, rubbed with garlic, sprinkle with flour and quickly fry over high heat until ruddy on all sides. Then we shift it to a baking sheet, pour fat and put it in the oven. During baking, you need to occasionally spray the chuchanga with the marinade in which it was located and the fat formed during roasting. After the meat during piercing will not release red juice, pour sour cream mixed with flour and put it in the oven again. Serving to the table, cut the flesh on both sides of the vertebral bone, cut the chuchang-gu into oblique thick slices and lay on the bones in an oblong dish. Pour the sauce formed during baking on top. Garnish - rice, fried potatoes, dumplings.