The Festive Dish for every time and… holidays. Intoxicating aromas and sweet notes of molasses. The accompanying vegetables provide the proper amount of liquid ingredients to cook without adding water, only with their juices and wine.
Yours!
Yours!
| work: 30′ | time: 2h:30′ | very easy: |
Ingredients (12 servings)
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Peel, wash and chop all the vegetables into chunks. Cut the orange in 4. In a bowl, mix the mustard with molasses and mix well. In a large pot, add a little olive oil and place the lamb with salt and pepper. Among, the gaps, first add the potatoes and then vegetables and orange and add salt and pepper. |
Sprinkle the entire contents of the hull with wine and 2 tablespoons olive oil. With half the mixture mustard/molasses spread, with a spoon, over the meat. On top pour the grains of pepper and cinnamon stick broken the two. Cover the pot and place in preheated oven at 200°C (392°F, Gas 5.7) for one hour. |
In one hour remove the hull from the oven. Control the amount of the juices of the food. If necessary add a little wine… |
…turn upside down only the meat and brush again with the remaining mixture mustard/ molasses. |
Return the hull to the oven for another hour. Towards the end uncover to golden brown the food. |
