Lamb with wine, mustard and rosemary

Lamb with wine, mustard and rosemary

Lamb with wine, mustard and rosemary

Ingredients:

1 leg of lamb cut into serving pieces
5-6 tablespoons olive oil
1 tablespoon mustard
2 tablespoons cognac
2-3 whole cloves garlic
2 sprigs rosemary
1 onion whole gutted, on which you have nailed one cloves
1 cup white or aretsinoto rosé wine
salt and freshly ground pepper

Instructions:

Wash and dry the meat. Heat the oil and brown the lamb rations after the alatopiperosete. Add the garlic cloves, peeled and onion. Add the wine and brandy, fill in a little hot water and simmer for 1 hour and 15 minutes until the liquids evaporate. Finally add the mustard and rosemary, stir the sauce and allow food to get one or two boils. Serve with rice or baked potatoes.

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