Sunday was Easter, and as always I cooked lamb 🙂 (actually at my home in Italy in Easter I use to eat kid goat meat bought from some neighbors, usually, and I even prefer that but here in Hungary is hard to find).
I had to understand also which are the local cuts, because they cut the animal in a different way here, but in the end I found a nice cut from the back (gerinc) at my usual butcher.
I use to like it in the simple way, roasted with potatoes and rosemary, which is always perfect, but this time I added also some mustard, and with a tzatziki sauce it turned out really good.
INGREDIENTS (2 people):
- 1 kg lamb (I used the cut of the back, so there was also a big part with bone, the spine)
- extra virgin olive oil
- 4 teaspoons of mustard (I…
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