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Rosemary lamb

Since Patagonia, we could not miss a lamb recipe.

Gastronomy
Cordero al Romero

Ingredients:

- 3 Tablespoons of rosemary leaves and several sprigs
- 1 tablespoon of black pepper in grains
- 1 whole leg or lamb palette
- Salt to taste
- Olive oil in necessary quantity
- ½ Lemon, its juice
- ½ Glass of white wine

Preparation:

Knip the rosemary leaves and mash them together with the coarse freshly ground pepper , until a paste is obtained.
Make flattened incisions under the skin of the lamb and mechar with pasta and sprigs of rosemary.
Season pepper, spread with olive oil and let stand until the next day.

Place the leg or lamb trowel on a roasting pan and cook in a hot oven, 20 minutes or 45 minutes for the whole leg.


When the preparation is half cooked, sprinkle with lemon, wineand a drizzle of olive oil.
It is at this time, when freshly cut potatoes are added to the roasting pan, to accompany.

Source: Interpatagonia - Ada Concaro

Publication Date: 27/04/2019

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