CELA DE CARNEIRO

Ingredientes

Carneiro: 1 cela (lombo com osso)

Mostarda: 1 colher de sopa

Margarina: q.b.

Água: q.b.

Sal: a gosto

Pimenta: a gosto

Preparação

Pincela toda a carne com mostarda, polvilhe com sal e pimenta, regue com margarina derretida. Leve ao forno a assar sobre a rede do tabuleiro e assim que começar a ganhar cor deite no tabuleiro um pouco de água morna, regue a carne com o molho que vai formando. Leve a assar 15min cada 500gr de carne.

Põe-se na travessa. Abre-se tomate ao meio e limpa-se, enche-se com puré de batata e outros com ervilhas. Acompanha com salada de alface ou agriões.

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MUTTON “SADDLE” (RIBS)

Ingredients

Mutton: ribs with loin

Mustard: 1 tablespoon

Margarine: as much as is needed

Water: as much as is needed

Salt: to taste

Pepper: to taste

Preparation

Brush the meat with mustard, sprinkle with salt na pepper, drizzle with melted margarine. Bake on a baking tray net. Once it gets color add warm water to the tray and drizzle the meat with the sauce that is forming. Take to roast for 15 minutes each 500 gr of meat.

Place in a lane. Cut tomatos in half and clean it, fill some with potatoes purée and others with peas. Goes well with a lettuce or watercress salad.