INGREDIENTS
- – Lamb or Gigot 1 u
- – Carrot
- – Onion
- – Celery
- – Thyme, rosemary
- – Laurel
- – Salt and pepper
- – Crimson wine or water
- – Aluminum foil
- Glazed pears
- – Pears
- – Butter
- – Mascabo sugar
- – Salt and pepper
- Greens
- – Beet 2 u
- – Carrot 3 u
- – Tomates cherrys 200 gr
- – Salt and pepper
- – Oliva
- – Thyme
- Pine nut pesto
- – Peeled and toasted pine nuts
- – She
- – Basil
- – Oliva
- – Salt and pepper
For the braised lamb:
– Lamb leg or gigot, sealed in a saucepan with salt and pepper.
– Then we make a base of carrot, onion and celery, all reduce into small squares, sprigs of rosemary, thyme and bay leaves, add salt and pepper, cowl as much as 3/4 with equal components of pink wine and water. Cowl with aluminum and place in a medium oven for 4 or 5 hours. relying on the scale of the piece. The concept is that it falls aside.
Glazed pear:
– Half a pear with shell within the medium oven for about quarter-hour, end cooking on a griddle with a base of butter, black pepper, sugar (mascabo could be ideally suited) and deglaze with cider or finally white wine.
Garrison:
– Beet in 1 cm slices. seasoned with salt, pepper and thyme, olive and vinegar discount, to put within the oven coated in aluminum till tender (roughly 20 min.)
– Carrot into 5/7 cm sticks. lengthy, salt, pepper oven cooking ditto beets.
– Cherries sautéed with olive, salt and pepper.
Pine nut pesto:
– Peeled and toasted pine nuts (I carry them ready), basil, garlic, olive, salt and pepper.
-Mixture of seeds and chives twigs to shut the plating.
