Aroma ART-818 Manuel d'instructions et de recettes - Page 10
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COOKING TIPS AND INSTRUCTIONS
Roast Lamb
1 5-6 pound leg of lamb
1/2 large onions, thinly sliced
5-6 cloves garlic, chopped
1/3 cup extra virgin olive oil
1/2 cup dry red wine
1/2 cup light soy sauce
2-1/2 teaspoon fresh thyme leaves
Salt and freshly ground black pepper to taste
Preheat the oven to 325
F. Wash and trim the thicker portions of fat from the lamb,
o
boned. Marinate lamb with all the ingredients except for onions. Cover and refrigerate
overnight. Take meat out from marinade, saving the remaining marinade for basting.
Place sliced onion on the meat. Place the lamb on the rack and follow roasting
instructions. Baste with reserved marinade. After cooking is complete, let lamb sit for 5-
10 minutes before slicing. Makes 6-8 servings.
Beef Ribs
1 3-pound beef rib
Olive oil
Salt and garlic pepper
Lemon juice
Wash, rinse and dry the meat. Allow meat to reach room temperature before preparing it
for roasting. Trim off excess fat. Rub with olive oil, salt, pepper and lemon juice. Set
aside for 1 hour. Place ribs on the rack with the ribs facing upward. Use Roasting
Chart as a guide for the roasting. Baste with marinade or juices halfway through
roasting. Make adjustment based on how you'd like your meat cooked. After it is done,
let it sit for 10-15 minutes before slicing. Makes 6-8 servings.
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