Easter lamb in spring green

Ingredients for Easter lamb in spring green

Instructions for Easter lamb in spring green

To prepare the Easter lamb in spring green recipe, please follow these instructions:

It is not necessary to bone lamb Club, but it is much easier to cut it at the table, when the legs are: taken out.

Put the mallet with fat side down. With a tip of sharp knife cut the upper and lower side free of the collarbone. Then cut in the wrist and collarbone break away. With an incision followed thigh bone down toward the knee joint. Cut it free of meat. Loosen and remove the bone in the joint. Remember to remove the little bursitis at the wrist. Keep skankebenet. It looks great on a fried Club and so there is something to keep in, when cutting for.

Wide flesh out with the fat side of the table. Sprinkle with salt and pepper. Advantage of Rosemary leaves and garlic on the meat. Fold it together. Lace or collect it with kødnåle, which is wound on the cross as shoelaces.

Place it on the grate over a roasting pan and sprinkle with rosemary leaves, salt and pepper. In roasting pan is added if necessary. a few Rosemary sprigs and the legs over and poured with 2.5 dl of water.

Set lamb Club meeting in a preheated oven 175 ° C for an hour plus 12 minutes per 500 g of roasted or 15 minutes per 500 g for well done. D.v.s. to this club to Roast 1 hour and 45 minutes for pink and 2 hours for well done. Remember to paralyze the mallet must rest for about 20 minutes before the cut.

While boils caused Green: melt the butter in a flat-bottomed pan, add redecorated potatoes and turnips. Flip it well around without the Tan. Pour the broth by. Given rehash, cover with lid and simmer for 8 minutes, add carrots, mix it all and continue to cook for another 5 minutes. Finally met sugar peas and haricots verts. Tires for and let simmer for another 3 minutes. A cooking time of 16 minutes. Remove the Pan from the stove, but let the lid lie on. SI juices, cream the fat and pour it over the vegetables. Mix them all well with the cloud. Put vegetables and sky on a preheated dish. Sprinkle with a little salt and pepper. Server mallet cut into slices, arranged on the vegetables.

To celebrate the spring can be served marinated green asparagus for appetizer. They can be served depending on the taste of smoked salmon, large shrimp, scrambled eggs or small hard boiled quail egg.