One
of my favorite food is roasted meat or seafood! I have always wanted to
roast a lamb roll, boneless lamb shoulder roll to be exact, and last
Sunday was the perfect opportunity for me to try this out. The boneless
lamb shoulder roll was lying in the freezer and begging for a change in
temperature from the freezing compartment to the oven which was just
sitting across the kitchen. This food is one great choice for Christmas Day as well.
It
was an easy roast and I complimented the meal with baked potatoes and
carrots. On the table were fresh garden salad, 3 varieties of pasta,
mushroom pasta sauce and juicy jumbo sausages. Dessert came in the form
of ice Kacang and chocolate marble cheesecake. There were 9 adults and
we were literally stuffed that night. So we love this Best Food too much, it is the reason we sit together.
But
the highlight for me that night was the lamb. It was my maiden roast
and it turned out all right. Ingredients are simple and this is
definitely something which a novice can try. I will not say it is an
original recipe of mine as I got some ideas here and there and there are
thousands of such recipes on the net. But it is definitely a tried,
tested and given the thumbs-up recipe.
Pat
dries the lamb roll. Marinate all over the lamb and leave overnight in
the fridge. Ensure that lamb is brought to room temperature prior to
roasting. Heat the oven to 180°. Place lamb on rack in the middle of the
oven with a tray to collect the dripping fat. Roast for 90 minutes or
30 minutes for every 500 grams of lamb. Remove from oven and cover with
foil for 20 minutes before carving. Now your Best Vietnamese Food is already served.
To
make sauce, slowly melt butter in sauce pan before adding flour. Stir
briskly until flour becomes a rough sandy texture. Add fat dripping and
liquid till the sauce turns to the consistency that you like
(runny/thick). Add Worcestershire sauce, salt and pepper to taste. I
think you may like this Best Vietnamese Food because this one is quite popular in your country.
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