wow, that
lunch today because on Sunday I can get a little 'more time
occasionally davmo is dedicated to some dishes a bit '
developed even though the moral is always the same:
minimum expenditure (in this case time and effort), the highest yield (the palate)
here swarms with a nice loaf lamb and garlic
that dampens a bit 'strong taste of the lamb itself
a rack of lamb (depending on the occupation considered a suitable amount)
potatoes a few cloves of garlic
sprigs rosemary
extra virgin olive oil salt, pepper and a little white wine
first prepare the rack
clean the bones and cover them well
with aluminum foil (used to prevent burning during cooking in the oven)
then remove fat and keep the parts from
(put them in the pan during cooking to give a little 'extra flavor) now you do
according to the recordings of the individual ribs
within each cut to half a clove of garlic and a sprig of rosemary
then tied the wagon with a kitchen string to keep everything compact
salt and pepper
take a pan
adagiateci oil and put in the rack of lamb
put us around a bit 'fat that before you held by
given a splash of wine White
cut some potatoes into cubes and place them around the loin
add a few cloves of garlic peeled and stripped of his heart
(what makes the most indigestible garlic) salt and pepper
all fired (in preheated oven of course) at 180 degrees for 40 minutes
(note that the meat inside the cuts should be a little 'blood, not overcooked and hard)
occasionally wet the loin with the sauce that is created in the pan
after cooking, cut the loin into chops
remove the foil covering the ribs
and served with potatoes that are often turn during cooking
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