Boiled Lamb
Appetizers • Armenian
Description
Recipe taken from a book by John Smith 'Armenian Cuisine' (1960).
Ingredients
- Lamb 5 oz
- Salad Potatoes 5 oz
- Parsley to taste
- Salt to taste
- Bay leaf to taste
Step-by-Step Guide
Step 1
Rinse the lamb rack, clean it by removing the tendons and membranes from the outside, place it whole in a pot and cover with hot water so that the water covers the lamb.
Step 2
Tightly cover the pot with a lid and place it on high heat; when the broth boils, remove the foam, add salt, bay leaf, and continue to cook on low heat until the lamb is done.
Step 3
Cut the boiled lamb into pieces, place it on a serving dish, and then garnish with parsley. Serve boiled potatoes separately as a side dish.
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