How to prepare tasty brisket

Loin – the portion of the pork, beef or lamb carcass. Like the brisket, the brisket part of the chest of the animal, but closer to the lumbar. Pork and lamb loin chops get tender on the bone. From the loin of a young lamb - rack of lamb - famous "crown". And the method of delivery, when two or more pieces ready to lay out the loin on the plate so that their seeds were crossed among themselves, called "honor guard" or in French garde d'honneur.

You will need

• • Pork loin
  • grilled Tuscan-style
  • 1 kg pork loin, boned;
  • 1 clove of garlic;
  • 10 sage leaves;
  • 1 sprig of rosemary;
  • 1/2 Cup of olive oil ;
  • 1/2 Cup white wine;
  • salt and pepper
  • Rack of lamb with raspberry vinegar and pecans
  • 2 lamb loin
  • about 8 bones each;
  • 1 Cup pecans;
  • 1/4 Cup raspberry balsamic vinegar;
  • 1 tablespoon of olive oil;
  • 5 sprigs of rosemary;
  • 1 teaspoon of black pepper;
  • 1/2 teaspoon salt

Instruction

1. Pork loin roasted in Tuscan style
   
   Preheat the oven to 200oC. Cut meat in one piece from bones, but do not throw them away. With sprigs of rosemary remove the leaves, discard stem. A clove of garlic peel, finely chop together with the leaves of rosemary and sage, mix with salt and freshly ground black pepper. The resulting mixture RUB all sides of pork, and then tie the meat with cooking twine back to the ribs.
2. Put pork loin in a baking dish and drizzle with olive oil. Put in the oven. Bake the meat for 40 to 60 minutes, remembering to turn it so that on all sides acquired a beautiful brown crust. For 10-15 minutes until cooked pour in the form of half a Cup of white wine and allow the alcohol to evaporate. Serve pork with the resulting meat sauce. You can remove the loin from the ribs and cut into portions, but it looks spectacular along with seeds, plus they are very tasty and if you are attending the reception, it is allowed to take their straight fingers and suck.
3. Rack of lamb with raspberry vinegar and pecans
   
   Cut from the loin of excess fat. Stems of rosemary free from leaves and discard. Leaves mix with raspberry vinegar and olive oil. Remove to a zip-package loin, pour the marinade, well spread it on the meat and put the bag in the refrigerator overnight.
4. Pecans put into another zip bag and smashing them with a rolling pin. Heat the oven to 230оС. Remove the loin, RUB with salt and freshly ground black pepper, roll in chopped nuts. If crushed walnut does not want to stick to the meat, coat the lamb with marinade a bit and try again.
5. Put lamb in a baking dish, bones up, wrap the ends of the ribs in foil so they are not burned. Bake the meat for 20 minutes, then without opening the oven, reduce the temperature to 200oC and cook Kare еще10 15 minutes.