If you have a garlic squeezer use that, if not chop the FRESH garlic very fine.
The lamb you can leave it whole (if it has a bone in it , leave it whole, if it's the ribs, leave it whole and cut it in rosettes later, when cooked)
Take olive oil, garlic, pepper and salt, you can add fresh parsley too if you want , or rosemary (chop it very fine)
mix the oil, garlic and spices, then coat the meat in it.
Leave to rest for a few hours in the fridge.
When it's dinner time.
Preheat a pan, not at the max but warm enough that it should sizzle (use a mix of olive oil and arachide oil instead of butter .. IF you use butter ALWAYS poor some oil with it or the butter will go brown and leave black pecks on the meat.
When sizzling. But the lamb in it. Fry it closed, meaning , it should have a little brown layer, not black , but lightly brown, the rest can look a bit grey ... it just looks odd but trust me.
When one side is fried c losed .. turn the meat. Do the same with the other side only a bit shorter. Then lower the fire, a lot. The lowest stand. Leave to rest in that pan for a few minutes longer, the meat should not be raw inside but .. pink.
It's true, I woke up a slave to my pillow and sheets, AND with a grand headache. Buuuuut In my own defense. A poor little Barbarian such as myself with wounds of war still uncured... I think it would counter that 'big fat point' because I woke up soon after that too ! (and caught him typing this)
Phaerinil wishes she could fly you to the U.S. and have you teach her how to cook lamb...
BeantwoordenVerwijderenHAH
BeantwoordenVerwijderenTake a pen ... paper ...
This way is easy and tasty.
If you have a garlic squeezer use that, if not chop the FRESH garlic very fine.
The lamb you can leave it whole (if it has a bone in it , leave it whole, if it's the ribs, leave it whole and cut it in rosettes later, when cooked)
Take olive oil, garlic, pepper and salt, you can add fresh parsley too if you want , or rosemary (chop it very fine)
mix the oil, garlic and spices, then coat the meat in it.
Leave to rest for a few hours in the fridge.
When it's dinner time.
Preheat a pan, not at the max but warm enough that it should sizzle (use a mix of olive oil and arachide oil instead of butter .. IF you use butter ALWAYS poor some oil with it or the butter will go brown and leave black pecks on the meat.
When sizzling.
But the lamb in it.
Fry it closed, meaning , it should have a little brown layer, not black , but lightly brown, the rest can look a bit grey ... it just looks odd but trust me.
When one side is fried c losed .. turn the meat.
Do the same with the other side only a bit shorter.
Then lower the fire, a lot.
The lowest stand.
Leave to rest in that pan for a few minutes longer, the meat should not be raw inside but .. pink.
*slaps her forehead*
BeantwoordenVerwijderenHow could I forget .. well .. seems i have to do my best then.
Romans are beating me.
My Pride !!
it is fifthieight minutes after seven in the morning, we have an appointment.
BeantwoordenVerwijderenThe brave roman woke up first and fetched coffee to the barbarian mademoiselle. In bed.
That is one big fat point for me in the "waking up early contest".
Wether anyone has something to object, speak now or never again.
August MMIX
*will speak ... *coughs*... *
BeantwoordenVerwijderenIt's true, I woke up a slave to my pillow and sheets, AND with a grand headache.
Buuuuut
In my own defense.
A poor little Barbarian such as myself with wounds of war still uncured... I think it would counter that 'big fat point' because I woke up soon after that too !
(and caught him typing this)