The roast lamb is a classic on the Easter table and is surprisingly easy to make.
If you want the exact degree of ripeness, you should cook the roast with a thermometer. Home cook
The Easter dinner table includes a few classic dishes, one of the most delicious of lamb roast.
Recipe service The instructions downloaded to the home cook show that it is not difficult to prepare either.
Judging from the comments on the original recipe, garlic, for example, has also been added to the portion.
– Bomb-safe Easter food. Yes, I would let that marinade pretend to be in the meat for a while. Thyme and garlic are great spices for power!
Roast lamb
2 roast lambs (150-220 g per piece)
1.5 teaspoons salt (about 7g)
oil for frying
Oil-spice mixture:
1 tablespoon dried thyme
3 tablespoons olive oil
1 tablespoon freshly ground black pepper
1. Salt the roast lamb all the way through and let the pan heat up. Saute a little oil in the pan and fry the lamb on all sides until it has a beautiful color. This takes about 4 minutes.
2. Mix the ingredients of the oil-spice mixture together and pour the mixture on the surface of the lamb after frying. Lift the roast into the pan on its own or on a bulgur vegetable bed. Bake in the oven at 140 degrees for about 8-10 minutes. If you have an indoor temperature gauge, you can cook the indoor temperature to exactly 54 to 57 degrees, depending on your preference.
3. Lift the pan out of the oven and wait at least 5 minutes before cutting the meat into slices. When cutting, pay attention to the direction of travel of the causes and cut crosswise. The causes are easier to identify before cooking, for example, how the fat (white part) passes between the causes.
Prescription: Home cook
Recipe service Kotikokki and Iltalehti both belong to the Alma Media Group.
The article was originally published on March 27, 2021.