No asado ordinario, esta pierna de cordero sin hueso es aptos para las fiestas de Pascua y Pascua. La carne de cordero está asada con trozos de ajo, marinados. Durante la noche en limón y mejorana, y luego asado con papas rojizas, un Técnica sencilla que infunde a las papas los sabores brillantes de la marinada..
This recipe for boneless leg of lamb is perfect for Easter and Passover celebrations. The lamb is marinated overnight in lemon and marjoram, then roasted with red potatoes for a simple technique that infuses the potatoes with the bright flavors of the marinade. The recipe, from Martha Stewart Living, serves 8 and includes garlic, lemon juice, marjoram, olive oil, salt, and pepper. The lamb is tied with kitchen twine and roasted at 425 degrees for 20 minutes, then at 400 degrees until a meat thermometer reads 130 degrees for medium rare, about 40-45 minutes. Let the lamb rest for 10 minutes before serving with marjoram. This is no ordinary barbecue!
26.04.2023 @ 21:31
This recipe for boneless leg of lamb is perfect for Easter and Passover celebrations. The lamb is marinated overnight in lemon and marjoram, then roasted with red potatoes for a simple technique that infuses the potatoes with the bright flavors of the marinade. The recipe, from Martha Stewart Living, serves 8 and includes garlic, lemon juice, marjoram, olive oil, salt, and pepper. The lamb is tied with kitchen twine and roasted at 425 degrees for 20 minutes, then at 400 degrees until a meat thermometer reads 130 degrees for medium rare, about 40-45 minutes. Let the lamb rest for 10 minutes before serving with marjoram. This is no ordinary barbecue!