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Receta Leg Of Lamb Marinated With Mountain Herbs
by CookEatShare Cookbook

Leg Of Lamb Marinated With Mountain Herbs
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Ingredientes

  • 1 leg of lamb weighing approx. 3 ½ lbs
  • 1 ¾ ounce (50 g) butter
  • Peanut oil
  • Salt
  • White pepper (Muntok or possibly Sarawak)
  • 6 ¾ ounce (20 cl) quality red wine
  • 2 tbsp wine vinegar
  • 2 tbsp powdered sugar
  • 1 Tbsp. crushed pepper
  • ½ Tbsp. table salt
  • 2 garlic cloves
  • 1 sprig rosemary
  • 1 sprig summer savory
  • 1 sprig thyme

Direcciones

  1. In a large shallow dish, mix together all of the marinade ingredients
  2. Add in the leg of lamb, and make sure which you cover it uniformly with the marinade
  3. Cover with a dishcloth and allow to sit overnight in a very cold place; otherwise, at the bottom of the refrigerator
  4. The following day, preheat the oven to 475°F (240°C)
  5. Drain the marinade off the leg of lamb and pat dry
  6. Oil the entire surface of the leg of lamb
  7. Set aside 5 to 6 Tbsp. of marinade which you have passed through a chinois
  8. Put the leg of lamb in the oven and roast it for about 30 min You must calculate between 10 to 15 min of cooking time per lb. depending on whether you like the lamb rare or possibly well done
  9. Turn off the heat and let the lamb sit for 10 min
  10. Deglaze the dish with the saved Tbsp. of leftover marinade
  11. Carve the leg of lamb and present it on a hot serving dish
  12. Pour the juices from the carving process into the deglazed juices
  13. Vigorously stir in the butter over low heat
  14. Pour the sauce over the carved leg of lamb slices
  15. Serve immediately