A unique and exotic dish for the acquired taste of lamb . Not just any lamb only Imported lamb from NEW ZEALAND (because of the type of food the lamb eats) Australian lamb will do as well. It has a Kick so expect it. I Dont recommend you using American lamb as the flavor is not the same . Around Easter most stores get imported lamb from NZ (i buy all of my local stores imported NZ lamb to make sure i have enough for the year ) as they only carry American the rest of the year. This is over 100 years old but i said that to be safe . It was given to me by Grandfather who's Mother and Father was one of the first white familys to move into South Africa and they had New Zealand Lamb Imported to them to their farm.
Provided by Hotwingcooker
Categories Deer
Time P1DT1h
Yield 12 8oz. slices, 12 serving(s)
Number Of Ingredients 6
Steps:
- place lamb in dish with a lid pierce with 3/4 inch knife all over to leave slashes 1/2 inch wide. Place sliced garlic in slices that you have made in the lamb . Pour the White wine over the lamb cover with lid. Let Sit over night 12-hrs at least refrigerated.
- Place in oven and cook according to directions (normaly 275 for first 15-20 mins then 400 for 10-15 ) according to size
- Take the 2 1/2 cups of vinegar boil down to 1 3/4 to increase acidity . While still hot add the sugar & mint let sit till cool . Seperate in small dipping dishes to dip lamb in and enjoy .
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Tea Bird
[email protected]I'm giving this recipe one star because I can't give it zero stars.
Vivo Y67
[email protected]This is the worst lamb dish I have ever had.
Jeremiah Gaisie
[email protected]I would not recommend this recipe to anyone.
Selepe Itu
[email protected]This recipe is a waste of time and ingredients.
Zain Khna
[email protected]I'm not sure what I did wrong, but the lamb was dry and the sauce was bland.
Arslan Jamali
[email protected]The recipe was easy to follow, but the dish didn't turn out as flavorful as I had hoped.
Scott Paul Steele
[email protected]The lamb was a bit tough, but the sauce was delicious.
Richard Bassie
[email protected]This recipe is a keeper!
Durjoy Sarkar
[email protected]I'm definitely making this dish again soon!
Aisha Olamide
[email protected]This lamb dish is a must-try for any home cook.
Nomonde Nomonde
[email protected]I highly recommend this recipe to anyone who loves lamb or New Zealand cuisine.
SPIDANS BOOLZ
[email protected]This lamb dish is a perfect way to celebrate a special occasion.
Tala Avans
[email protected]I love how this recipe uses simple, fresh ingredients to create such a delicious and elegant dish.
Cr4sH _
[email protected]This dish is a bit time-consuming to make, but it's definitely worth the effort. The flavors are incredible and it's sure to impress your guests.
Drew Farris
[email protected]I used venison instead of lamb and it turned out great! The meat was still tender and flavorful, and the sauce was just as delicious.
Lebogang Mathoka
[email protected]I followed the recipe exactly and the results were amazing! The lamb was cooked to perfection and the sauce was rich and flavorful.
Natalie Do
[email protected]This lamb dish is a true taste of New Zealand's culinary heritage. The meat is tender and flavorful, and the combination of herbs and spices is simply divine.