Armenian Leg Of Lamb Recipe
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1 cup balsamic vinegar.
Armenian leg of lamb recipe. 1 12 cups fresh chopped parsley. Sprinkle with dried rosemary and top with the sliced onions. 1 leg of lamb deboned and meat cut into 2-inch chunks ask your butcher to do the cutting 12 bulbs fresh garlic peeled and chopped.
Cube meat ad brown a few pieces at a time. Blend well and set aside. 1 cup balsamic vinegar.
Reduce the heat to medium and add the butter. Line the bottom of a roasting pan with foil. Cover with aluminum foil and roast.
Place lamb in a large gallon size self-sealing zip-lock plastic bag or in a covered non-reactive bowl. 1 tablespoon of freshly ground black pepper. Press leg together and tie at 1-inch intervals with kitchen string.
Active Work and Total Preparation Time. Put garlic lemon juice wine oil mint salt and a generous amount of pepper in the jar of a blender and blend to a coarse puree. Spoon about 2 cups stuffing into pocket where bones were.
Remove the flour-coated lamb and dust off any excess flour. 1 tablespoon of freshly ground black pepper. Before you cook the lamb remove the onions from the marinade and sauté thoroughly to serve over the lamb.
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