Lamb ceg ci nyob rau hauv qhov cub nyob rau hauv ntawv ci, zoo pab rau lub rooj festive nkaus, yuav tsim ib qho zoo kawg festive chaw thiab ib tug siab ntawm kev ua koob tsheej. Thiab lub zoo kawg muaj kua saj thiab delicious aroma ntawm xws li nqaij yuav yeej lub siab ntawm nws tasters.
Yog tias koj tsis tau txiav txim siab txog koj lub xyoo tshiab, ces npaj ib daim ntawv ci rau hauv ntawv ci rau ib qho ntawm cov zaub mov muaj hauv qab no, thiab koj yuav tau txais ib qho khoom plig ua noj.
Yuav ua li cas ua noj ib tug yaj lub ceg nyob rau hauv breading, ci nyob rau hauv lub qhov cub nyob rau hauv ntawv ci - daim ntawv qhia
Cov khoom xyaw:
- ceg ntawm Lamb - 1,5-2 kg;
- qej - 3-4 cov hniav;
- thyme - 5 ceg ntoo;
- nyuaj piquant cheese - 130 g;
- dawb stale qhob cij - 130 g;
- Dijon mustard - 30-35 g;
- qaub cream - 50 g;
- loj ntsev - mus saj;
- av dub kua txob - mus saj.
Npaj
Peb ntxuav lub ceg nrog yaj, nws qhuav, nws qhuav nrog cov ntsev loj loj thiab kua txob thiab npog nws nrog ib tug sib tov ntawm qaub cream thiab Dijon mustard. Tshaj cij, tawv cheese thiab pre-peeled qej yog crushed nyob rau hauv ib lub tais ntawm rab kom txog thaum lub me me crumb yog tau, thiab tom qab ntawd ntxiv cov thyme nplooj txiav los ntawm twigs thiab mix. Peb txhuam tawm kom sib tov ntawm cov pob zeb nrog ib txhais ceg uas muaj nqaij npog kom tsis muaj qhov lumens nyob, peb muab khi rau hauv ntawv ci thiab muab qhov cub rau nees nkaum feeb tso rau qhov siab tshaj plaws. Tom qab ntawd peb txo qhov hluav taws xob siv mus rau 165 degrees thiab mus txuas ntxiv ci nti cov plaub hauv cov ntawv ci rau lwm ob teev. Tom qab lub sijhawm dhau los lawm, peb tsa qhov cub kub kom txog 185 degrees, tua qhov ntawv ci rau saum thiab tawm mus rau lwm dua peb caug feeb mus soak.
Kev npaj ntawm Lamb ceg nyob rau hauv qhov cub nyob rau hauv ntawv ci nrog prunes
Cov khoom xyaw:
- lamb ceg - 2-2,5 kg;
- prunes - 220 g;
- txiv qaub - 1 daim;
- qej - 1,5 hau;
- dos - 1 lub taub hau;
- carrots - 1 daim;
- iab kua txob - 1 daim;
- olive roj - 75 g;
- mustard - 25 g;
- Provencal tshuaj ntsuab - 15 g;
- hauv av sib tov ntawm peppers - 15 g;
- basil qhuav - 10 g;
- nplooj ntawm laurel - 2-3 pcs .;
- buds ntawm ib lub carnation - 4-5 pieces;
- loj ntsev - mus saj;
- Fresh parsley zaub - 1 pawg.
Npaj
Thawj zaug ntawm tag nrho cov, peb yuav tsum npaj ib tug ceg ntawm tus menyuam yaj. Peb yaug nws kom zoo, poob qab nrog dej nrog ntaub so ntswg los yog ntawv phuam thiab pib mus rau qej. Yuav tsum ua li no, ncuav rau hauv lub tais ntawm Provencal cov tshuaj ntsuab, cov hmoov av hauv av, cov hmoov av, thiab cov kua txiv hmab txiv ntoo. Ntub lub sib tov ntawm lamb ceg thiab ua tib zoo rub nws mus rau hauv nqaij txhais tes. Muab cov ntawv pov tseg rau hauv ntawv ci thiab muab tso rau hauv ib qho chaw txias txog li kaum ob teev rau soaking.
Tom qab lub sij hawm nthuav tawm cov ntawv ci, peb muab txiav rau hauv nqaij nrog ib rab riam thiab ntxig prunes nyob rau hauv lawv, cov hniav ntxiv ntawm qej, tom qab tu lawv thiab txiav rau hauv ob los yog peb qhov chaw, thiab nplooj ntawm parsley. Sdabrivaem kuj leg ntsev thiab mustard thiab dua
Ntawm kev npaj, peb rov them npog nrog ntawv ci li nees nkaum feeb, ces tig nws, hloov mus rau ib lub tais thiab peb tuaj yeem pab nws.