I was watching AFC channel last week and stumbled onto this tv show, Secrets about Meat. That guy in that show (I dunno his name) was cooking a Scavaschumsh Lamb and it looks easy pitsy and I can remember clearly the step from 1, so I decided to give it a try. Well, the name is actually not Scavaschumsh but it's something like that, I swear! Blame AFC website for not updating the recipe in their website.
3 pieces of sliced lamb (I used lamb shoulder)
3 large Holland Onions (chopped)
1 large US potato (sliced)
1 1/2 cup of chicken stock
2 tbs Grind-ed Black pepper
A pinch of White pepper
A pinch of Salt
3 tbs of Dried parsley, thyme and oregano
A tbs of butter
1. Marinate the lamb with rosemary, 1 tbs of dried parsley, thyme, oregano, black pepper, white pepper and salt.
2. Sauté the onions with olive oil. Make sure it turns golden brown as this is essential to caramelize our lamb later.
3. Grease a medium sized oval dish with butter and put half of sautéed onions at the bottom.
4. Add in the lambs, arrange accordingly and put half of the potato onto it.
5. Then layer it with the leftover onions and potato, and sprinkle the salt.
6. Pour in the chicken stock and lastly dot the top with butter.
7. Bake it in the oven for 1 hour 20 minutes at 200 degrees C.
Rosemary in my kitchen
Tadaaaaa, ready to eat. There're even meatballs as side dish.
Homemade meatball, penat tangan menggentel.
This dish is really eeeeeeeeeasy and tasty, seriously. Give it a try peeps!