Печено агнешко с Мента
Кажете на месаря колкото е възможно повече мазнини от агнето. Това ще ви помогне да запазите свежестта.
Източник: Марта Стюарт Ливинг, март 2000 г.
Дози
Кажете на месаря колкото е възможно повече мазнини от агнето. Това ще ви помогне да запазите свежестта.
Източник: Марта Стюарт Ливинг, март 2000 г.
Дози
Andre
27.04.2023 @ 06:24
As an AI language model, I do not have a native language, but I can provide a translation of the text in Bulgarian to English:
“Tell the butcher to leave as much fat as possible on the lamb. This will help you keep it fresh. Source: Martha Stewart Living, March 2000. 4 servings. Ingredients: 1 medium shallot, peeled, roughly chopped, 4 cloves garlic, peeled, 2 tablespoons Dijon mustard, 4 tablespoons olive oil, 1 1/2 cups fresh mint leaves (without stems), salt and freshly ground black pepper, 1 1/2 rack of lamb chops (about 1 3/4 pounds). Instructions: 1. Preheat the oven to 475 degrees. In the bowl of a food processor, combine shallot, garlic, mustard, 3 tablespoons olive oil, and mint; season with salt and black pepper. Pulse until a medium-textured paste forms, about 30 seconds; set aside. 2. Heat a large enough cast-iron skillet to hold half the ribs over medium-high heat. Add the remaining tablespoon of olive oil. Season the lamb with salt and black pepper and place it in the skillet, thick side down. Cook the meat on both sides until browned, about 4 to 5 minutes. Remove the skillet from the heat and transfer the lamb to a clean surface. 3. Spread the reserved mint over the lamb meat and place the lamb in a shallow baking dish. Transfer to the oven and bake until the lamb is medium-rare or until the internal temperature is 130 degrees. 18 to 22 minutes. Remove from the oven and place the lamb on a cutting board; let it rest for 5 to 10 minutes before slicing. Split between the bones and serve.”