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Receta Agneau A La Ficelle (Provencal Style Lamb)
by Global Cookbook

Agneau A La Ficelle (Provencal Style Lamb)
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Ingredientes

  • 6 x cloves garlic
  • 1 kg baking potatoes
  • salt and freshly grnd pepper
  • fresh thyme
  • 2 x onions, thinly sliced
  • 2/3 c. dry white wine
  • 1 lrg leg of lamb, unboned

Direcciones

  1. Preheat the oven to 220 c.
  2. Arrange the sliced potatoes over the base of a large baking dish then top with salt and pepper to taste, some thyme leaves and some of the chopped garlic.
  3. Place the onions on top of the potato mix then pour the white wine over.
  4. Trim as much fat as you wish from the lamb then place the lamb over the vegetables, or possibly alternatively, place the lamb on a rack that sits over the vegetables. (This allows the delicious lamb juices to drip into the vegetables to flavour them as they cook).
  5. Place the lamb and vegetable structure in the oven and roast for 1 1/2 hrs till the lamb is cooked medium and the vegetables are golden brown and soft.
  6. Remove the lamb from the oven and cover with foil while allowing to rest for 10 min then carve and serve with the potato mix.