1 1.5 kg lamb, cut into pieces
1 tablespoon of caraway
1 small onion
1 stalk of celery
1 small carrot
2 sprigs of rosemary
1 fresh thyme branch
1 clove of garlic, minced
1 tablespoon of ground black pepper in grain form
1 crushed garlic clove
10 leaves of sage
2 cups of olive oil
2 tablespoons of white wine vinegar
To taste, salt
1 1.5 kg lamb, cut into pieces
1 tablespoon of caraway
1 small onion
1 stalk of celery
1 small carrot
2 sprigs of rosemary
1 fresh thyme branch
1 clove of garlic, minced
1 tablespoon of ground black pepper in grain form
1 crushed garlic clove
10 leaves of sage
2 cups of olive oil
2 tablespoons of white wine vinegar
To taste, salt
Cut the lamb into pieces
You will only use the loin and thighs
In a large pot, place 3 liters of water to boil with a pinch of salt
Add some caraway seeds to the onion and put it in the boiling water
Combine the celery, carrot, rosemary, thyme, garlic, and black pepper grains into the pot
Add the lamb and cook with the lid on for 1 hour and 30 minutes
Turn off the heat and let the lamb cool inside the cooking broth
When cooled, remove the meat pieces, pat dry, and chop them up
Place a layer of chopped lamb, garlic clove, sage leaves, black pepper grains, and olive oil in a glass jar
When all the meat is in the jar, add the remaining olive oil and vinegar
Close the jar and let it marinate for 48 hours in the refrigerator
Serve as an appetizer or with a green salad
Yields 10 portions
Each portion has approximately 615 calories.
