Making baked lamb is easy, the secret is to marinate the flesh correctly to enhance all its flavor and of course, the procedure of cooking will also make this baked lamb palette with rosemary and tender. Follow the step step by step and learn to prepare a gastric de Romero to get an exquisite lamb palette.
| 🚻 4 Diners | 🕘 30m | 🍵 Main | 🤯 Difficulty Difference |
| Ingredients to make baked lamb shoulder with rosemary: |
| 1 Lamb Pallet Unit 100 grams of sugar (½ cup) 200 milliliters of wine vinegar 5 grams of fresh rosemary 250 milliliters of vegetable broth aceite neutro 1 pinch of salt and pepper pepper pepper pepper pepper |
| ADDITIONAL CHARACTERISTICS: Average cost, popular in autumn-winter, ideal to accompany with red wine, |
Ingredients to make baked lamb shoulder with rosemary:
1. The first step to prepare this recipe with lamb is to enlist all ingredients.
2. Salpimentar the lamb pallet and seal in a pan until golden brown.
3. Remove the pallet and add the vegetable broth to the pan to remove cooking juices. Then, add this broth to a refractory, add the pallet and a rosemary branch. Bake at 180ºC. For 40 minutes.
4. To make the Gastric de Romero add sugar to a pot and cook over low heat until you get a candy.
5. Then, add the vinegar along with the rosemary and cook over medium heat for 25 minutes to half. Gastric should be a sauce with syrup consistency.
6. When the Lamb is missing little to be made, varnish with a brush the pallet several times with the gastric and take to the oven to brown.
7. Serve and enjoy. The baked lamb pale with Gastric de Romero is a preparation with a different and exotic flavor. You can prepare this roasted meat for a family dinner such as Christmas dinner or any special occasion, accompanying with a potato salad or a gardener rice.
