{"id":4088,"date":"2014-03-03T09:30:00","date_gmt":"2014-03-03T09:30:00","guid":{"rendered":"http:\/\/gingerforbreakfast.it\/blog\/?p=4088"},"modified":"2018-04-14T08:36:51","modified_gmt":"2018-04-14T06:36:51","slug":"sunday-lunch-or-rather-baked-lamb-with-potatoes","status":"publish","type":"post","link":"https:\/\/gingerforbreakfast.it\/blog\/en\/sunday-lunch-or-rather-baked-lamb-with-potatoes\/","title":{"rendered":"SUNDAY LUNCH or rather BAKED LAMB WITH POTATOES"},"content":{"rendered":"
“Alla cacciatora” style, grilled, beked…however you cook it, lamb is always delicious. This is my grandmother’s recipe: easy to preapare, you will love it!<\/p>\n
.<\/span><\/p>\n
INGREDIENTS FOR 4 PEOPLE<\/strong><\/p>\n
1 kg of lamb<\/p>\n
coarse salt<\/p>\n
rosemary<\/p>\n
1 clove of garlic<\/p>\n
butter to taste<\/p>\n
1 lemon<\/p>\n
4 potatoes<\/p>\n
2 glasses of milk<\/p>\n
METHOD<\/strong><\/p>\n
Pickle the lamb one day before cooking with coarse salt, rosemary and garlic, all minced with a mixer.<\/p>\n
Pour it in a baking pan with some piece of butter and cut potatoes dressed with some evo oil. Sprinkle everything with lemon juice and cook the lamb covered with aluminium foil at 300\u00b0F for 1 hour and half.<\/p>\n
After this time add 2 glasses of boiling milk and cook uncovered at 340\u00b0F for at least one more hour, turning it around sometimes.<\/p>\n
The crisp surface and the incredible smell will tell you it’s done!<\/p>\n","protected":false},"excerpt":{"rendered":"