Flambe Leg of Lamb from Chef of Satori Restaurant
Redaktor, 26 December 2012
The Chef of Satori restaurant offers to try a new dish “The leg of lamb flambé with absinthe”.
The leg of lamb is marinated in red dry wine with rosemary, baked for 3 hours at low temperature to make the meat tender and juicy. The leg of lamb flambé with absinthe is served with side dish ?C grilled vegetables, baked potatoes and rosemary sauce.
The dish is accounted for a group of 4 people.
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