Dos d'agneau

 


  • 500 g ( 1,1 lbs)  lamb back (neurized and rested)
  • 2 cups of milk
  • Salt
  • 1 pinch of black pepper

After chopping the back of the lamb in finger thickness, take it into a deep bowl. Add milk, salt and black pepper and marinate for 3 hours. Arrange in mists and cook on the pan or on the grill to your desired degree.


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