¡La cocina más grande del mundo!
Select Language
Español
Русский
English
日本語
Italiano
Preferencia de Lenguaje
Inscríbate
Iniciar sección para miembros
Inicio
Recetas
Chefs
Temas & Guías
Grupos
Mis Páginas
Recetario
Noticias
+ Receta
Slow Roast Lamb with Wild Garlic & Red Onion
by
Rich Osborne
Calificación: 4.0
1
2
3
4
5
6
7
8
9
10
click to rate
2 votos
| 536 views
0 evaluaciónes
|
0 comentarios
Pin It
Add to Recipe Box
Print Recipe
Receta
Reviews/Comments
Close this frame
Comentarios
Leave a review or comment
Please
Inicia sesión
or
Inscríbate
to leave a review or comment
Leave a review
Please enter a review text
Calificación: 0
cancel rating
Yo he cocinado/probado esta receta
Add to my Recipe Box
Esta evaluación incluye una variación (ej. usar menos sal)
or
Cerrar
© 2024 CookEatShare
Acerca de
|
Dinos lo que piensas
|
blog
Términos de Uso
%20I%20did%20it%20very%20simply,%20sliced%20up%20two%20red%20onions%20quite%20thickly%20and%20placed%20into%20a%20large%20roaster,%20seasoned%20and%20then%20two%20big%20handfuls%20of%20wild%20garlic%20leaves%20-%20no%20need%20to%20cut%20them%20at%20all%20(but%20the%20Italian%20will%20insist%20that%20I%20wash%20them%20:-)%20and%20then%20the%20lamb%20shoulder%20(on%20the%20bone%20as%20ever)%20on%20top%20of%20that,%20with%20a%20bit%20more%20seasoning.%20The%20idea%20is%20that%20the%20onion%20and%20garlic%20is%20mostly%20covered%20by%20the%20lamb%20to%20stop%20them%20burning,%20and%20in%20return%20they'll%20flavour%20the%20meat%20from%20the%20underside%20and%20cook%20down%20and%20become%20a%20sort%20of%20sauce%20for%20the%20meat.%20Then%20in%20a%20normal%20oven%20at%20150%C2%B0C%20for%20about%20four%20hours.%20At%20least%20that's%20the%20idea%20...%3C/p%3E%3Cp%3EIngredients%20all%20ready%20to%20go.%3C/p%3E%3Cp%3EWild%20Garlic%20&%20Red%20Onion%20ready%20for%20the%20meat%20to%20go%20on%20top%3C/p%3E%3Cp%3E...%20I%20did%20add%20a%20glass%20of%20white%20wine%20after%20an%20hour%20or%20two%20to%20keep%20it%20moist%20but%20then%20had%20to%20go%20and%20teach%20online%20for%20a%20while,%20and%20by%20the%20time%20I%20got%20back%20the%20onion%20and%20garlic%20had%20cooked%20a%20bit%20more%20than%20I%20had%20hoped%20so%20we%20only%20managed%20to%20salvage%20about%20a%20third%20of%20it%20for%20the%20meal,%20but%20it%20was%20exceptionally%20tasty.%20And%20the%20lamb?%20Lovely%20flavour,%20incredibly%20tasty,%20and%20the%20skin%20was%20so%20light%20and%20crispy,%20kind%20of%20like%20fresh%20lamb%20crisps.%20I%20think%20the%20best%20comparison%20is%20with%20crispy%20fried%20duck,%20as%20you%20get%20the%20same%20sort%20of%20tender%20meat%20and%20crispy%20skin.%20Next%20time%20I%20really%20must%20pack%20it%20into%20a%20smaller%20roaster%20so%20that%20there's%20less%20chance%20of%20over%20cooking%20the%20onion/garlic,%20and%20maybe%20add%20a%20bit%20more%20liquid%20too%20neat%20the%20end%20of%20cooking.%3C/p%3E%3Cp%3ENeedless%20to%20say%20we've%20now%20got%20bags%20of%20leftover%20meat%20to%20play%20with%20plus%20loads%20of%20lamb%20stock%20from%20the%20bones.%20I%20think%20I%20might%20take%20that%20whole%20crispy%20duck%20idea%20a%20bit%20further%20-%20I%20feel%20some%20pancakes%20coming%20on%20...%3C/p%3E){kind=link}