miércoles, 25 de enero de 2012
ASADO PIERNA DE CORDERO/ROASTED LAMB´S LEG
Poco antes de terminar, freis unas patatas en cascos grandes y se la añadis a la pierna de cordero, de esta manera la patata tomará los sabores del asado. Servir bien caliente. Como acompañamiento un buen vino de Rioja.
This is a very simple recipe, and you can add the spices you like, buy a lamb´s leg, coat it with olive oil , salt and the spices you prefer, in this case i have added it thyme, rosemary, parsley, white pepper, oregano and basil, add also pine kernels.
Cut in big pieces tomatoes and onions, add a little bit more of olive oil, then white wine and cognac (if the quality is good then the roast will be better) and a bit of water. Switch on the oven and place the lamb, leave for three quarter of an hour for each side, being carefully that the liquid does not evaporate.
Before finishing, fry potatoes in big pieces then add them to the roasted lamb, in this way the potatoes will take the flavour of the sauce. Serve hot together with a good Rioja wine.