Steamed Lamb with Garlic and Juniper
Lamb provides complete protein, iron, zinc, and vitamin B12, while the aroma of garlic deepens the savory flavor. The preparation keeps the texture tender and the aroma pronounced.
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2 kg
Servings: 5 (1 serving ≈ 216 gram)
Digestion time: 4 hour
Complete protein: ✔
Cut lamb (1000 g) into large pieces. Rub the meat with garlic (25 g), then add juniper berries (10 g), cilantro (20 g), cumin (3 g), coriander (cilantro seeds) (3 g), table salt (15 g) and black pepper (2 g). Cover and leave at room temperature for 1 hour.
Place the meat in a steamer basket, add herb sprigs for aroma and steam for 2–2.5 hours. The meat should separate easily with a fork and the juices should run clear when pierced. Serve hot or fully chilled with fresh herbs.
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