European cooks very often use tea in cooking. It is suitable for flavoring and piquant taste of meat, poultry and fish.
Pick your recipe
You will need
- - cutting lamb 1 kg;
- - prune 150 g;
- - juice and zest of 1 lemon;
- - garlic 2 tooth;
- - bow 2 pcs;
- - black tea (tea leaves) 2 tbsp;
- - sugar 2 tsp;
- - seasoning "Provencal herbs" 3 tbsp;
- - vegetable oil, salt.
Instruction manual
1
Mix large amounts of water with salt, lemon juice and zest. Put the meat - the piece should be completely covered with liquid. Put in the refrigerator for 12 hours.
2
Peel the onion, cut into cubes and spasser on the heated oil. Pour prune with boiling water, let cool, cut into strips. Pour tea leaves 400-500 ml of water. Add sugar and leave to insist, strain.
3
Wash the lamb and dry it. Make deep cuts on the piece. Brush garlic through a press. Fry in a frying pan, heated with butter, until golden brown on all sides.
4
Lay out several layers of foil on top of each other and form a pallet with sides. Put the meat, salt. Insert prunes into the cuts. Sprinkle with herbs, onions, pour tea. Bake 1-1.5 hours at 180-200 ° C.
5
Cut the meat in portions and put it together with prunes on a dish. Pour the juice formed during baking, decorate with herbs. Serve with potatoes or a salad of fresh vegetables.