Meat dishes

Lamb with garlic in cognac

Meat dishes are interesting because, in fact, such a product as lamb can absorb any flavors and aromas, spices and nuances. Some prefer sweet flavors, others prefer spicy ones. It all depends on your personal culinary preferences. It’s no secret that a win-win option is always to add garlic, brandy and herbs to the second course.

Lamb with garlic in cognac – ingredients

  • Lamb on the bone – 2 pieces.
  • Garlic – 15 cloves.
  • Mint or rosemary – 1 bunch.
  • Cognac – 150 ml.
  • Oil – 2 tbsp.
  • Butter – 1 tbsp.
  • Ground black pepper – 1 pinch.
  • Coarsely ground sea salt – 1 tsp.
  • Sea salt – 1 pinch.

Lamb with garlic in cognac – cooking recipe

Peel the garlic. Melt the butter and oil in a deep frying pan or pan with a thick bottom, fry the pieces of lamb on both sides until golden brown. Pepper and salt. Pour cognac and 150 ml of water, add garlic.

Cover the pan with baking paper, and put a lid on top. Simmer on low heat for 2-2,5 hours. Sprinkle sea salt and mint or rosemary leaves on top of the finished lamb.

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