Classic roast lamb

Mongolian cuisine

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Description Products Steps

Fried lamb with a light crispy crust will be a universal dish that is perfect for both a family dinner at home and outdoor activities. Meat according to this recipe can be cooked in a frying pan or on the grill. It is important not to overcook the lamb so that the meat remains juicy and tender.

1. Calories
   204,15 kcal
2. Protein
   10,49 gram
3. Fat
   17,32 gram
4. Carbohydrates
   1,61 gram
5. ~ Time
   3 H 50 Min
6. Pepper
7. Complexity

Products per 5 serving:

1. Mutton

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   1 kg = 1000 g
2. Onions

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   2 pcs. = 160 g
3. Lemon juice

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   0.75 cup = 150 g
4. Lemon

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   1 piece = 120 g
5. Black pepper ground

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   to taste
6. Salt

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   to taste
7. Bay leaf

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   to taste
8. Vegetable oil

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   6 tbsp. l. = 102 g

Steps:

1. 
   Rinse the meat in cool running water and dry thoroughly with paper towels. Peel the onion, wash the lemon.
2. 
   Cut the lamb into portions, onion and lemon into rings. Season the meat with salt and pepper, place in a bowl along with the onion and lemon, add the bay leaf. Mix well and cover with a lid or cling film. Place the lamb in the refrigerator to marinate for 2-3 hours.
3. 
   Heat a frying pan with vegetable oil, place the marinated lamb along with the marinade in the pan and fry, stirring occasionally, until cooked over medium heat.
4. 
   Fried lamb goes well with almost all side dishes: from spicy dishes to sweet dates. One of the most versatile side dishes are baked, stewed or fresh vegetables.

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