INGREDIENTS
- – Roast 1 strip 15 cm vast.
- – Vermouth
- – Grill salt.
- – Pepper.
- – Lemon juice.
- – Thyme.
- Salad:
- – Radish.
- – Fennel (the leaves too).
- – Blueberries.
- Mustard French dressing:
- – Mustard.
- – Tangerine juice.
- – Pepper.
- – Oil.
- – Sal.
We remedy the menu for you with this roast accompanied by a radicheta and blueberry salad
PROCEDURE:
1. Salt the meat and inject the vermouth.
2. Place the bone half on the grill first.
3. Combine the lemon juice and chopped thyme in a bowl, season with salt and pepper.
4. As soon as the roast is turned and turned, paint with the lemon juice.
5. For the salad, place the fennel leaves, radicheta and blueberries in a bowl.
6. For the French dressing, combine the mustard with the tangerine juice, season with salt and pepper and season.
7. Serve the roast with the salad.
