Ingredients: four fresh mutton shanks about 300 g each), one cup of dry vermouth, one cup of sunflower oil, two tablespoons of lemon juice, one large onion, two cloves of garlic, one teaspoon of hot pepper; one teaspoon of tarragon, one teaspoon of basil, salt, pepper, herbs de Provence.
Meat should be cleaned and free from membranes and put into marinade for four made of vermouth, oil, lemon juice, chopped onion, crushed garlic and spices. All ingredients should be mixed thoroughly. Marinated mutton shanks can be held for four hours in the refrigerator or another cool place. Then you need to take the meat out of marinade, drain, place it on a grill grate and grill until meat is tender, juicy and slightly crispy. The meat should be turned often and smeared with marinade using a brush. Dish can be served with boiled rice, grilled potatoes, tomatoes and garlic or tomato sauce.
Grilled leg of mutton with garlic,
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