Bone the meat but reserve the bone.
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| Ingredients to make lamb palette to fine herbs: |
| 1,200 kg of lamb palette 1 echalote 3 tablespoons of picked parsley 2 carries 2 onions 500cc of red wine 1 bouquet of fine herbs salt pimient 100 grams of butter 1 tablespoon of potato starch potato |
Ingredients to make lamb palette to fine herbs:
2. Peel and chop it finely throw it.
3. Extend on the meat a thin layer of chopped parsley and echalotes.
4. Salar the meat and roll it by fixing it with chopsticks.
5. melt the butter and brown the meat on it for all its faces.
6. also to brown the bones.
7. Peel the onions and carrots and cut them into slices.
8. Add them to the pan in which the meat was browning.
9. After about 5 minutes, add water to the height of the meat.
10. Add the bouquet of fine herbs, salar, pepper and cook over low heat for an hour and a half.
11. Once cooked, cut the meat into slices and arrange them into a fountain together with carrots and onions.
12. Reserve the cooking juice, boil it 5 minutes and add the wine and starch to thicken the slices.
13. This meat can be accompanied with potatoes.
