Sage (chopped) Salvia officinalis l.
Use: Sage is an essential ingredient in Mediterranean cuisine. It is most commonly used in preparation of game, marinades, sauces and fillings, cream soup, liver, fatty roast (pork and mutton). The intense flavor of sage is combined extremely well with poultry, lamb, veal and pasta dishes.
Roast lamb (for four people)
- 1 kg of lamb shoulder
- 3 cloves of garlic
- Olive oil
- 1.5 kg potato
- Hvar Sage
Rub the lamb shoulder with salt well. Cut and insert the cleaned pieces of garlic in some places. Let it sit for a while. Before roasting, grease the shoulder a little olive oil and add a bit pepper. Preheat the oven to 180 ° C, cover the shoulder with aluminum foil to prevent it from drying too much in the oven. After half an hour, remove the foil. The potatoes that have been boiled for a short time are to be seasoned with salt and pepper and added to the meat, distribute the sage leaves and cook for the next 20 minutes until it becomes golden brown. Enjoy your meal!