Greenlandic lamb in spring green

Ingredients for Greenlandic lamb in spring green

Instructions for Greenlandic lamb in spring green

To prepare the Greenlandic lamb in spring green recipe, please follow these instructions:

Lamb Club brushed with a little olive oil and spækkes with garlic and Rosemary. The Brown then for 20 minutes in a roasting pan in the oven at 225 degrees. Pour the broth over the mallet. Sprinkle with a little coarse salt and Rosemary. Screw the top down to 160 degrees and let Club roast in a two hours time. The mallet is kept then warm under foil and a tea towel. Part garlic in clove, cut rodende from fedene and Blanch in boiling water for five – seven minutes. Let them drain and willow them when they are cold. Take five or six cloves from the sauce and part rest on along. Rinse the parsley thoroughly and lay it out to dry. Cut rodenden from the asparagus and cut them into fairly wide slices on the bias. Tag like it green with. If used, must the pre-cooked beans in six – eight minutes. Pour the cloud from the roasting pan into a saucepan. The foam for fatty and bring it to the boil.

Blend the parsley and add little by little the chicken heat cloud, butter and hvidløgsfedene. Season with salt and pepper and smooth with a little corn starch udrørt in water. Hot two-three tablespoons. olive oil in a frying pan and sauté the spring onions in 1-2 minutes. Add asparagus or beans and saute for two minutes. Add the garlic cloves and saute for a minute. Season with salt and pepper.