The pork leg of lamb is an exquisite and very tasty recipe due to adobe that which you will recommend season.
1 hr 30 min
1 hr 30 min
1 pork leg of lamb's 1 1/4 kilo
1 teaspoon salt
1/8 teaspoon of pepper
1 spoonful of olive oil
1 teaspoon mustard
1 teaspoon honey
1 Head of garlic cut transversely into two, with skin
2 sprigs of thyme
1 sprig of Marjoram
1 salvia leaf
1/2 Cup dry white wine
1 Cup of beef broth
1 TSP. cornstarch dissolved in 2 tablespoons water
2 teaspoons sugar.
Preheat oven to 400 ° F or 175 ° Celsius.
Clean excess grease to the pernil. Mix salt in a container, pepper, oil, the mustard and honey and mix completely covers the pernil. It is apart
in a baking tray you put garlic and herbs. On the tray is placed a grid and pernil. It gets in the oven. In the oven it gets also a container with water to dampen the atmosphere of the oven.
The ham is baked by 60 minutes in total, or a 45 minutes per kilo, until to the introduction of a needle, leave a reddish liquid. Is removed from the oven. Wraps the Ham with aluminum foil and placed vertically on a container while the sauce is made, so the blood is evenly distributed inside.
Garlic and herbs of the tray removed, This gets to the fire. Add the wine and cook until reduced to a quarter, 1 o 2 minutes, scraping completely obscure particles adhering to the Pan. Add the consommé, and some cooks 2 minutes, to slightly reduce. Stirring well, add the cornstarch dissolved in water and cooked 1 thousand, Auto. Removed from the fire and strain the sauce through a very fine sieve, by pressing against the walls of the strainer solids and becomes the sauce into a saucepan. Added sugar, rectifying the seasoning and cook until well heated. Serve the pork cut into slices and sauce separately.
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