12. December 2018
We love lamb meat. And if you buy from a proven farmer, bedding or perhaps from Lukáš Hejlík, believe that you have one of the healthiest possible masses. Now, in the time before the Christmas holidays, I say that this recipe would be nicely taken out on the christmas board, where the carp is not too hot. Here you can find a few lamb's recipe on the blog, but this one is different and new, because it is not meat that is first stewed or baked under the lid if you want it and cooked so that the meat drops out of the bone. But in this recipe the total adjustment time is much shorter and the resulting leg will always be pink as roast beef.
You can see on a photo or a video that I'm using a temperature probe, but I wanted to say that you can do it without it, I have an easy conversion to tell you when to get the meat out.
I will add that I had the honor of preparing this recipe / videoreceptor for the Tarapac wines, which became a partner of this video. At the beginning of the video, you will also learn about the prom for Tarapaca for the month of December and January.
Prepare your marinade. Mix all ingredients in marinade using a blender or a blender. With this marinade you can cook meat from all sides, and if you have time, let it marinate like this until the next day. A few hours before baking, take the meat out of the fridge to warm to room temperature.
Heat the oven to 200 ° C. Put the meat in the baking dish and shake some of the hilt from the top. Add peeled, but whole shallots and carrots. You can leave the carrots in one piece or cut the lengthwise to half. If you have an excess of garlic, add the whole headline laterally cut. Spoon the water with some water and put the temperature probe into the center of the meat in the highest part, but not touch the bones. Set the target temperature to 60 ° C.
Place the pan in the oven at the lowest position and bake at 200 ° C for 30 minutes. Then lower the temperature to 175 ° C and then bake until you reach the desired internal temperature. In this process, you get a medium-piled, still pink, meat. If you do not have a temperature probe, estimate about 25 minutes of total baking per 0.5 kg of meat. In any case, during the baking process, check the meat, apply the wine and make sure that all the liquid does not evaporate and the vegetables do not burn in the pan.
Meanwhile, prepare puree. Of course, it can only be potatoes, but it is definitely worth the exam with the pastin. The parsnip is amazingly aromatic and gives a pleasant sweet taste. Do not confuse it with parsley, tastefully two quite different root vegetables. Do the same as with potato purée. Cook potatoes and parsnips in salted water. Pour the water, pour over the vegetables, add enough butter, warm milk and, if necessary, salt to your taste. Mix and serve as the meat is prepared.
Once the meat is ready, remove the baking dish from the oven and allow it to breathe well. Cover the meat with baking paper or foil, top with a clean cloth and leave about 15 minutes to rest. In the meantime, cook up your plates and prepare everything for the feast to begin.
