Collier d'agneau

 



  • 1.5 kg ( 3,3 lbs) lamb neck
  • sea ​​or rock salt
  • 1 sprig of rosemary
  • black peppercorns
  • 2 cloves of garlic


Add salt, desired amount of black pepper and garlic to the cleaned whole neck, and rub well with olive oil.

Place the neck in the middle of the baking paper and put a whole sprig of rosemary on it, then close it tightly in the form of a bundle.

Wrap this bundle with aluminum foil and bake in a preheated 200 ( 392) degree steam oven for 4 hours.

If your oven is without steam, create a steamy environment by placing water in a heatproof bowl on the bottom tray.

At the end of the time, take it out of the oven and let it rest in aluminum foil for 5 minutes and serve hot.

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