Cooked on a charcoal grill lamb shoulder

Well… ("Haven't we picked up checkers…") very Well I wanted for may prazdniki to please yourself, and of their relatives, Baranenko! Hooked lately I am on it (or on it? still, the RAM is more of a "he"…). Anyway, they say that the lamb is the meat diet, it may seem strange can seem. But the facts remain the facts, and who does not believe is mercy pray, so to speak, in all sorts of manuals and guidelines. This is not to us, but to us - excessive salivation in anticipation of tender maraninchi!

Now. In the last pre-holiday day with great difficulty got from his regular supplier of lamb 3 excellent blades. I wished, however, that they were whole, not sliced, but such was not, so I had to settle for what was left from the seller. He took the remains of sheep fat, by weight not even know how much. Well and prepared all the different spices and herbs.

First of all peel the garlic (not to regret!!!!) and how will nastygram their feet. Would they not cut, it would be easier.

Salt it, well, s'pose you do lying down and resting. As we undertake the most important thing: the preparation of the starter culture-roasting. Cut a small tail, throw it in a Cup of blender, there on top of Basil and tarragon.

Click on the button… And the resulting mess that added sakorzy spices, olive oil and a couple tablespoons of mustard. Ideally it should be Dijon mustard, but one to mine failed, so I used ordinary socialist.

Well, it's all carefully mixed. Then all this magic weight neatly put in culinary sleeve, and then thrust back the blade.

I pushed back as much as 2 blades, no patience then this is all to say! )) And carefully, making previously sleeve on both sides, stir all this muck along with a leg! Ideally, everything should be evenly, but when there is 2 feet, the uniformity can we only dream of..

We leave it as is for an hour or 2, it is desirable, and that time can satrovacki to make and eat chicken kebab, well and drink good wine Apsny! (Don't think this is advertising…)
Well, when you felt that Apsny ceased to act, and chicken skewers almost overcooked and you're ready to continue the feast, then take the blade in the sleeve, twisted round it all in foil, put on the grill and latticed placed over the prepared coals!

Well, now you have 30-40 minutes for the next aperitivo before Baranenko! Keep in mind, after 10 minutes will begin such odors that not everyone is able to withstand! So please be not only a sufficient number of aperitif, but also patience and willpower.
So after 40 minutes maximum, but 30 is enough, get this miracle…

Eaten spade collectively, drinking red wine or vodka, and eating salad all the greenery. Garnish laaaame purple here! Bon appetit!

PS. Honestly, the last photo is quite different from the other blades. More precisely, from the third, which was not made in the country and came home. I did already in the oven and a little different recipe. However, it is virtually indistinguishable from those two.

PPS. As you will understand from PS, a leg of lamb can be cooked and at home in the oven, but the oven for 40-50 minutes.

P.P.P.S.. Go eat mutton spatula… still had a little… And, by the way, it is very tasty and cold. But don't forget after a meal to drink a Cup of hot tea, not necessarily green.

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