SHEEP T-BONES AND LEMONS
By VicentaLakin
Recipe Recommendations
- butter 2-3 tablespoon
- garlic 2 tablets
- Sheep flesh and blood 2 pounds
- dry red wine 1/4 cup
- vegetable soup 1/2 cup
- oregano 1 tablespoon
- Italian cilantro 1 tablespoon
- lemon juice appropriate amount
- salt a little
- sour and salty
- fried
- ten minutes
- simple
Steps for SHEEP T-BONES AND LEMONS
1
First, we cut the garlic, the cow-to-leaves, and the Italian herb. Get ready for a lemon。
2
SPILL APPROPRIATE SALT ON ALL SIDES OF THE SHEEP'S T-BONES。
3
Take out the pan and put two spoons of butter. One to two minutes for a small fire with a slice of garlic. It'll be six to seven minutes before you turn the other side. Occasionally, oil is poured on lamb with a spoon。
4
At this point, one or two minutes of dry red wine and lamb is taken out of the pot (if you feel too young, you can do more than two minutes or until it's ripe). Add vegetable soup, cattle to leaves and Italian vanilla to boil the fire after the juice。
5
Plane: Lemon cut to one quarter. You can squeeze lemon juice on lamb when you need it。