De multe ori inainte de a ne apuca de friptura de miel ne gandim, oare ce reteta sa folosim, cum sa facem sa nu iasa uscata, sau ... fiarta, sa avem grija sa o stopim tot timpul, ba cu vin, ca cu sos, reteta pe care o propun eu este atat de simpla incat eu am facut-o fiind plecata la cumparaturi!!!
Pulpa de miel
- pulpa de miel;
- o legatura de rozmarin proaspat;
- o capatana de usturoi;
- sare de mare;
- piper proaspat macinat;
Sos
- vin rosu;
- vin de coacaze;
- otet balsamic;
- amidon;
Cartofi:
- cartofi mici;
- ulei de masline;
Preincalzim cuptorul la temperatura maxima. Asezonam pulpa de miel cu sare si piper din belsug. Pe fundul unei tavi presaram jumatate de legatura de rozmarin(intreg, netocat) si jumatate de capatana de usturoi desfacuta in catei nedecojiti. Asezam pulpa de miel si deasupra acesteia punem restul de rozmarin si ustutoi. Acoperim bine cu o folie metalica, reducem temperatura din cuptor la 160 de grade si introducem la cuptor pentru 3h si 30 min. Lasati friptura in cuptor fara sa umblati la ea!!!
Cand este gata, veti vedea cum carnea cade de pe os, scoateti friptura impreuna cu usturoiul auriu intr-o tava de servire, aruncati rozmarinul din tava si puneti tava pe foc, adaugati vin rosu 20 ml, vin de coacaze 20 ml, 2 linguri de otet balcanic, sare piper, cateva frunze de menta si 1/2 lingurita de amidon, amestecati si obtineti astfel un sos delicios pentru friptura.
Cartofii se curata si se fierb intregi, se scurg bine si se prajesc in ulei de masline.
Many times before we get to roast lamb we think, what recipe to use, how to make it not dry out, or ... boiled, to take care to sprinkle the whole time, with wine, or with sauce, the recipe that I propose is so simple that I did while I was shopping!
Leg of lamb
- Leg of lamb;
- A bunch fresh rosemary;
- One garlic;
- Sea salt;
- Freshly ground pepper;
Sauce
- Red wine;
- Blueberry wine;
- Balsamic vinegar;
- Starch;
Potatoes:
- Small potatoes;
- Olive oil;
Preheat oven to maximum temperature. Season lamb with salt and pepper. On the bottom of trays sprinkle about half the rosemary (whole, not minced) garlic half unfolded in unpeeled cloves. We place the lamb and put it over the remaining rosemary and garlic. Cover tightly with a metallic foil, reduce oven temperature to 160 degrees and put the tray in the oven for 3 h and 30min. Leave to roast in oven, do not touch it!
When ready, you will see how the meat falls off the bone, put steak with golden garlic in a serving tray, discard rosemary from pan and place pan on the fire, add 20 ml red wine, blueberry wine, 20 ml, 2 tablespoons balsamic vinegar, salt, pepper, some mint leaves 1/2 teaspoon of starch, stir and get such adelicious sauce for steak.
Clean and boil the potatoes whole, drain well and fry in olive oil.
Leg of lamb
- Leg of lamb;
- A bunch fresh rosemary;
- One garlic;
- Sea salt;
- Freshly ground pepper;
Sauce
- Red wine;
- Blueberry wine;
- Balsamic vinegar;
- Starch;
Potatoes:
- Small potatoes;
- Olive oil;
Preheat oven to maximum temperature. Season lamb with salt and pepper. On the bottom of trays sprinkle about half the rosemary (whole, not minced) garlic half unfolded in unpeeled cloves. We place the lamb and put it over the remaining rosemary and garlic. Cover tightly with a metallic foil, reduce oven temperature to 160 degrees and put the tray in the oven for 3 h and 30min. Leave to roast in oven, do not touch it!
When ready, you will see how the meat falls off the bone, put steak with golden garlic in a serving tray, discard rosemary from pan and place pan on the fire, add 20 ml red wine, blueberry wine, 20 ml, 2 tablespoons balsamic vinegar, salt, pepper, some mint leaves 1/2 teaspoon of starch, stir and get such adelicious sauce for steak.
Clean and boil the potatoes whole, drain well and fry in olive oil.
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