Lamb with garlic and rosemary
If you see the photograph of this recipe for lamb with garlic and rosemary, surely you think that you are going to need an infinity of pots and pans to cook it, right? Well no. Only one is needed. How? Well, using kitchenware that serves both for the oven and for the fire (either gas, ceramic or induction).
To make this leg of lamb we have only used the Efficient oven tray from BRA , since it is made of the same material as the pans and saucepans, aluminum cast in one piece and without handles of different material, we can put it in the oven and take advantage of it in the same way to heat in the stove.
Do you want to know how we have made this leg of lamb? very easy:
Ingredients
For 4 people:
1 piece of lamb of one 1.5 kgs
4 garlic cloves, sliced
4 sprigs of rosemary
1/4 cup of honey (60 ml)
1/4 cup of dijon mustard (60 ml)
125 ml dry white wine or sherry
2 tablespoons chopped fresh mint
Preparation
- Throw the garlic and rosemary over the lamb, you can make small incisions in the leg and insert the twigs inside.
- We put the lamb in the baking tray, on a rack so that it does not touch the tray. Pour 250 ml of water into the tray and place in a preheated oven at 200ºC for about 40 minutes.
- Prepare the honey and mustard mixture and spread the leg with a brush, bake for about 10 more minutes or until the meat is at the point you like.
- Remove the lamb from the tray and cover with aluminum foil to prevent it from getting cold.
- We put the same oven tray with the juice that the meat has extracted, over medium heat. Add the wine or sherry along with the mint. Stir until the sauce boils.
- Cut the lamb into slices and serve with the mint sauce accompanied by vegetables or potatoes.
Recipe from the book “The New Kitchen” by Donna Hay
