The Most Delicious Lamb and Most Appetizing Fish

Lamb

We've prepared 2 different recipes for roasted meat, which you can prepare for your family or special guests. The first proposal is for roasted leg of lamb. To make it you will need the following ingredients:

Spicy leg of lamb with sesame

Ingredients: 2 lb leg of lamb, 1 lemon, 1 orange, 1/2 packet of butter, 1 tsp mustard, 1/2 tbsp honey, salt, ground black pepper, 2 tbsp sesame seeds.

Preparation: First wash the meat well. You will need 3/4 cup freshly squeezed juice from the orange, as well as its rind. From the lemon, you only need its grated rind. Then mix together both the rinds, salt, black pepper and mustard and smear the leg of lamb well with this mixture.

Let the meat sit in the refrigerator for about an hour, or a bit more, if you have time. Then remove the meat from the fridge, put it in a suitable tray and pour the butter, melted in advance, over it. Turn the oven on to about 356°F (180 °C) and let the leg of lamb roast for about half an hour.

In the meantime, dissolve the honey in the orange juice; once the lamb has roasted for 30 min, pour this mixture over it. Sprinkle sesame seeds generously on top - put the leg of lamb in the oven and roast for about another 2 hours. It is best to occasionally pour the sauce from the tray over the meat. If there is not enough of it, pour in as much hot water in the tray as necessary.

Check to see if the meat is ready and once it is, turn off the oven. Serve the meat sliced into strips. You can also add some of the sauce remaining in the tray or make risotto with parmesan for garnish.

Fish

Our next proposal is for roasted fish with yoghurt. Here's how to make it:

Fish with yoghurt

Ingredients: 28 oz of fish fillet, 2 onion heads, parsley, marinated mushrooms, 2 teaspoons paprika, black pepper, salt, 1 cup white wine, 1 cup yoghurt, pitted olives, dry white bread.

Preparation: Clean the fillet well and put it in an oven dish - sprinkle with black pepper, salt and paprika and leave it aside. In a separate container, add the finely chopped onion heads and mushrooms, some oil, the wine and a little water. Let the onions soften well, then remove the pot from the heat.

Strain the mixture well and put the vegetables atop the fish fillets. Combine the sauce with the yoghurt and stir well - pour it over the fillets. Next, sprinkle generously with olives, dry bread crumbs, parsley. Put pieces of butter in places also.

Roast in a high oven for about 15 min. - serve hot with a slice of lemon and suitable garnish. We recommend arugula salad.

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