Tender Lamb (for the Easter Table)

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90min.
1 kg lamb meat (fillet);
100 ml Cremio cooking cream;
125 ml white wine;
2 tablespoons cornflour;
4 tablespoons olive oil;
2 cloves garlic;
1 teaspoon oregano;
1 teaspoon thyme;
1 teaspoon marjoram;
1 teaspoon rosemary;
1 teaspoon black pepper;
1 teaspoon salt.

A marinade is prepared from the spices, mixed with crushed garlic, olive oil, and wine. The meat is well coated in the marinade and left to absorb the flavors for a few hours. Transfer the lamb to a baking dish, pour the marinade over it, and roast for 45 minutes in a preheated oven at 200 degrees Celsius. During roasting, periodically baste the meat with the marinade.

Once the lamb is cooked, remove it from the dish. Mix the sauce that formed during roasting with a little water or broth, add 1 tablespoon of flour, salt, black pepper, and Cremio cooking cream. Cook the mixture on the stove for 4-5 minutes and serve with the roasted meat.

Tender lamb is a traditional dish for the Easter table, and its preparation can be easy with pantry ingredients. Serve with a fresh green salad or roasted vegetables.

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