Roast lamb is ubiquitous on the table of the Holy Feast of Easter.
The recipe below is my childhood recipe, cooked with skill so Grandma and mom. A simple recipe easy to do.
Well prepared, this tender steak melts in your mouth.
- 1 boneless Lamb (rear thigh) approx. 2 kg
- 7-8 large cloves garlic
- 1 large glass dry white wine
- 1 glass of water
- 100 ml sunflower oil
- Salt and pepper Mills
- A few grains of pepper
How do we prepare:
Wash the pulp well and a delete with a kitchen towel.
Peel the garlic and cut the rod.
Using a sharp knife, intepam deep flesh from place to place, on both sides, and in the holes formed by inserting bastonasele.
Brush with oil, pulp, a whisk with salt and pepper and sprinkle with powder then a few Rosemary needles.
In greased pan with a few tablespoons of the meat mixture, place oil grains of pepper poured wine and water in pan.
Cover the pan with aluminum foil and a preheated oven to enter 200 ° C for 1 hour and 30 min.
After the first 30 minutes, remove the Pan from the oven and other intorcem pulp on hand. A cover and a better leave another 30 minutes in the oven.
After the 30 minutes we find again a back and thigh on the other side and add the tray a few Rosemary needles yet. Cover the Pan again and let bake another 30 minutes.
After 30 minutes, uncover pan and let the pulp Brown for another 20-30 minutes.
During this time, we take care that the gravy from the pan to not drop and if this happens, add more warm water mixed with a little wine.
From 10 to 10 minutes, brush with a brush the pulp with the sauce in pan format. I prefer very well browned crispy rye crust because I adore.
When it was nice and Brown, put out the fire and we can serve.
Serve with a side dish of baked potatoes baked or boiled potatoes and of course alongside a green salad.
Flavor and good taste-lamb roast in the oven
© 2016, Tina.