Unold 68817 Instrucciones De Uso página 46

Leg of lamb
Marinating time: 6 hours
Preparation time: 60–80 minutes
Ingredients:
1.5 kg leg of lamb with bones, 3 cloves
garlic, 3 onions, 1/4 l hot meat broth,
1/8 l dry white wine, 1 tsp corn starch
For the marinade:
70 g tomato paste, 1 TBSP flour, 1 tsp
salt, 2 TBSP lemon juice, 1 tsp dried
rosemary, ¼ tsp caraway seed, ¼ tsp
pepper
Preparation: Cut a shallow cross shape
into the leg of lamb and use a sharp knife
to make small incisions for spiking with
the peeled and sliced garlic. Combine
the tomato paste with the flour, salt, le-
mon juice, rosemary, caraway seed and
pepper. Spread this mixture on the leg
of lamb and marinate in the refrigerator
for 6 hours. Place the leg of lamb in an
ovenproof dish at the bottom level in the
oven. Cover the roast with onion rings.
Roast about 150-180 minutes at 180°C
with top and bottom heat. When the oni-
ons are brown, move them to the bottom
of the pan and add some meat broth.
Gradually pour the remaining meat broth
and the wine over the leg of lamb and
turn it after about 2/3 of the cooking
time. When it has finished cooking,
switch off the oven and leave the leg of
lamb in the oven for about 10 minutes.
Loosen the pan juices with a little wa-
ter, thicken with corn starch and season
to taste. Leg of lamb is complemented
very well by green beans and au gratin
potatoes.
Pork steaks
Ingredients:
4 pork steaks (200 g each), 1 tsp salt,
a few dashes of Tabasco, 2 tsp paprika,
3 TBSP oil
46
Preparation: Prepare a marinade from
the Tabasco, paprika and oil and mari-
nated the steaks about 2 hours. Place
the seasoned steaks on the grate, insert
in oven at third level from the bottom
and grill the steaks at 230°C with top
and bottom heat about 10 minutes on
each side. TIP: To save time you can use
ready-to-grill steaks.
Lasagna
Preparation time: 90 minutes
Ingredients:
250 g lasagna noodles, 500 g ground
beef and port, 2 TBSP oil, 2 onions,
½ tsp oregano, 1 tsp paprika powder,
1 tsp salt, 70 g, tomato paste, 2 TBSP
butter, 2 TBSP flour , ½ l milk, ¼ l dry
white wine, ½ tsp salt, 2 pinches pep-
per, 100 g grated Swiss cheese, 50 g
grated Parmesan cheese, 3 TBSP sweet
cream, butter for the pan
Preparation: Cook the noodles accor-
ding to the instructions on the package
and then place in cold water. Chop the
onions and brown in the oil in a pan on
the stove. Add the ground meat and fry,
stirring occasionally. Add oregano, pa-
prika and 1/2 tsp salt and set the mix-
ture aside. In a pot, prepare a roux from
the butter and flour, and then add the
milk and wine. Cook 5 minutes, stirring
constantly, then season with salt and
pepper. Grease a casserole form and
cover the bottom with lasagna noodles.
In layers, add some the meat mixture
and then sauce. Repeat in thin layers;
the top layer should be lasagna noodles.
Pour the rest of the sauce over the la-
sagna and top with cheese and cream.
Cover the form with aluminum foil and
place on the grate at the bottom level
of the oven; bake at 200°C with top and