Oven-roasted lamb

仔羊のオーブン焼き

Ingredient

lump of lamb
1㎏
Rosemary
3pcs
Bay leaf
3pcs
Potatoes
4pcs (cut in half with the skin)
vegetable oil
as appropriate
olive oil
as appropriate
salt
as appropriate
pepper
as appropriate

A

onions
2pcs (cut into chunks)
carrots
2pcs (chopped)
celery
4pcs (chopped)
hole garlic
1pce (cut in half remains with the skin)
  • 1

    Sprinkle salt and pepper on lamb, and place in a heated fry pan with vegetable oil. Grill until lamb browned.
  • 2

    Potatoes boiled from water.
  • 3

    Put A in a fry pan with olive oil, stir-fry until to be browned.
  • 4

    Placed ③, ②, rosemary, bay leaf and ① in the order to UNILLOY 22cm casserole and bake 25 to 30 minutes at 190 ℃ oven witch pre-heated without the lid.

Takeshi Akiyama

Takeshi Akiyama – Profile

After working as chef or head chef at several restaurants in the City of Niigata, he opened his own restaurant, the Tsubame Sanjo Italian Bit, in 2013. Emphasizing the relationship with local producers, he serves gourmet Italian cuisine made with Tsubame Sanjo ingredients presented on Western tableware.

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