Lammestek or Lamb steak is the traditional food in Norway during Easter. Roasted lamb is the meat from the thigh of a lamb. The thigh is rubbed with salt and pepper. It is common to use rosemary and garlic for roasting. The use of temperature is very helpful depends upon how you want your meat to be done. The steak is pink at a temperature of 70*C and it is cooked at a temperature of 76*C. We have no meat temperature and we don't like pink meat either. So, I roast it for the longest period which is 2 1/2 hr.
Ingredients:
2.5 kilos of lamb thigh
fresh rosemary leaves or dried leaves will do
3 cloves of garlic, sliced into small pieces
2 tbsp salt
2 tsp pepper
2 carrots, sliced
1 potato, sliced
1 big onion,sliced
1 liter of water
For the glaze:
Mix all the ingredients together and brush it into the lamb meat
at the end of the roasting period.
2 tbsp oyster sauce
1 tbsp catsup
1 tbsp sweet and sour sauce
Procedure:
Make holes on the meat and insert a bit of garlic and some rosemary leaves on the holes.
Spread and rub salt and pepper on each side of the meat. And let it marinate overnight.
In a microwaveable form, put sliced carrots,potato,and onion and pour the water. Put the marinated lamb meat on the form and roast for 2 1/2 hr in 170*C . (well done)
At the end of the roasting period, glaze the lamb meat with our glaze mixture and put it back into the oven until it will be golden brown.
Slice the meat and serve with boiled potatoes,boiled vegetable mix and brown sauce.
Bon appetit!!!
No comments:
Post a Comment