Saturday, February 9, 2013

Leg of lamb with rosemary and honey

Leg of lamb with rosemary and honey-
1 leg of lamb, 4 sprigs of rosemary, 3 cloves garlic, 2 tablespoons honey, 1 tablespoon vinegar to honey, lard, Sal.Guarnición: 300g of seasonal mushrooms, 1 clove garlic, 2 tablespoons parsley, 1 tablespoon lard, Sal
Preheat oven to 180 º C. Clean the leg of lamb fat residues and sazónala with salt on both sides. Put it in a baking dish.
Surround the meat with the garlic cloves whole unpeeled fresh rosemary sprigs. Check the bottom of the pan a glass of cold water and put the oven to broil. After an hour, water the leg with a mixture of honey, vinegar and three tablespoons of water.
When half hour has elapsed, turn it over and Asala for an hour. Try not to run out of water in the bottom, so it does not become too dry.
Then with a brush, spread the leg with butter and bake again until golden on both sides.
Besides, saute sliced ​​mushrooms in a little hot oil, add the garlic and parsley minced pressed. Serve hot

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