Boiled lamb
2 servings
30 minutes
The recipe is taken from the book by A. Piruzyan "Armenian Culinary Arts" (1960).
Calories210.6kcal
Proteins11.8grams
Fats10.6grams
Carbohydrates18.1grams
1
Wash the lamb rib, clean it by cutting off the tendons and membrane from the outside, place it whole in a pot and cover with hot water.
- Lamb: 125 g
2
Tightly cover the pot with a lid and place it on high heat; when the broth boils, skim off the foam, add salt and bay leaves, and continue cooking on low heat until the lamb is done.
- Salt: to taste
- Bay leaf: to taste
3
Cut the boiled lamb into pieces, place it on a plate, and then garnish with parsley. Serve boiled potatoes separately as a side dish.
- Parsley: to taste
- Potato: 200 g
