Baked in the oven -LAMB

This is the traditional meat that is cooked on Easter and I usually hated it! Until this year when it was really well done (the cook is in the picture, a big THANKS), so now it’s my favourite. I can’t wait to make it again and again and again…

So here’s the simplest recipe in the world: chop the meat in somewhat little pieces to get done really well, mix with salt, pepper, fresh mashed garlic, thyme and a glass of wine; put the mixture in a bag and keep in the fridge until the next day.

Take an oven tray, put the meat and a little oil and water just to cover the meat and then cook for about 2 hours in low heat. With around 15 minutes before it’s done, add another

glass of wine.

Then enjoy in Romanian style with mamaliga (polenta) and pickles (cucumbers and melons in the picture).

 

 

 

 

 

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