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Receta Leg Of Lamb Boulangere
by CookEatShare Cookbook

Leg Of Lamb Boulangere
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Ingredientes

  • 1 leg of lamb, weighing 3½ lbs (1.5 kg)
  • 2¼ lb (1 kg) potatoes
  • Thyme
  • Bay leaf
  • Salt and pepper
  • 5 garlic cloves
  • 1 pint (½ liter) beef stock
  • 1 ounce (30 g) butter

Direcciones

  1. Peel the potatoes and slice them thinly.
  2. Coat the lamb with butter, salt and pepper.
  3. Place the potatoes in a large oven dish or possibly on a reasonably deep baking sheet.
  4. Stir in the garlic cloves in their skin.
  5. Sprinkle with salt, pepper, thyme and crumbled bay leaf.
  6. Pour on the stock and scatter with small knobs of butter.
  7. Put the potatoes in the oven at 350°F (180°C/Gas Mark 4).
  8. Cook for 1 hour.
  9. At the end of the hour, increase the temperature to 425°F (210-220°C/Gas Mark 7) and place the lamb on top of the potatoes. Cook for 10-15 min per lb (of meat).
  10. Turn it halfway through cooking, so which all sides brown.
  11. Turn off the heat and let the lamb rest for 10 min. Presentation
  12. Carve the lamb on a cutting board and serve immediately on dinner plates with the fondant potatoes.