9
COOKING TIPS AND INSTRUCTIONS
Roast Lamb
1 5-6 pound leg of lamb
1/2 large onions, thinly sliced
5-6 cloves garlic, chopped
1/3 cup extra virgin olive oil
1/2 cup dry red wine
1/2 cup light soy sauce
2-1/2 teaspoon fresh thyme leaves
Salt and freshly ground black pepper to taste
Preheat the oven to 325
o
F. Wash and trim the thicker portions of fat from the lamb,
boned. Marinate lamb with all the ingredients except for onions. Cover and refrigerate
overnight. Take meat out from marinade, saving the remaining marinade for basting.
Place sliced onion on the meat. Place the lamb on the rack and follow roasting
instructions. Baste with reserved marinade. After cooking is complete, let lamb sit for 5-
10 minutes before slicing. Makes 6-8 servings.
Beef Ribs
1 3-pound beef rib
Olive oil
Salt and garlic pepper
Lemon juice
Wash, rinse and dry the meat. Allow meat to reach room temperature before preparing it
for roasting. Trim off excess fat. Rub with olive oil, salt, pepper and lemon juice. Set
aside for 1 hour. Place ribs on the rack with the ribs facing upward. Use Roasting
Chart as a guide for the roasting. Baste with marinade or juices halfway through
roasting. Make adjustment based on how you’d like your meat cooked. After it is done,
let it sit for 10-15 minutes before slicing. Makes 6-8 servings.
CONSEJOSE
INSTRUCCIONES
PARA
COCINAR
9
Corderoasado
1pierna
decordero
de5
a6
libras
1/2cebolla
grande,cortada
enrodajas
finas
5ó
6dientes
deajo
picados
1/3taza
deaceite
deoliva
extravirgen
1/2taza
devino
tintoseco
1/2taza
desalsa
desoja
liviana
2-1/2cucharaditas
dehojas
detomillo
fresco
Saly
pimientanegra
reciénmolida,
agusto
Precalentarel
hornoa
325°F
.Lavar
yquitar
laspartes
másgruesas
degrasa
del
corderodeshuesado.
Adobarel
corderocon
todoslos
ingredientes,excepto
lascebollas.
Cubriry
refrigerardurante
todala
noche.Retirar
lacarne
deladobo
yguardar
,guarde
el
restopara
rociardurante
lacocción.
Colocarla
cebollaen
rodajassobre
lacarne.
Colocarel
corderoen
larejilla
yseguir
lasinstrucciones
paraasar
.Rociar
conel
resto
deladobo.
Unavez
quese
completela
cocción,dejar
reposarel
corderodurante
5a
10
minutosantes
decortarlo
enlonjas.
Para6
a8
porciones.
Costillasde
res
1costilla
deres
de3
libras
Aceitede
oliva
Saly
pimientaal
ajo
Jugode
limón
Lavarla
carne,enjuagarla
ysecarla.
Antesde
prepararla
carnepara
asarla,dejar
que
alcancela
temperaturaambiente.
Recortarel
excesode
grasa.Frotar
conaceite
de
oliva,sal,
pimientay
jugode
limón.Dejar
aun
ladodurante
1hora.
Colocarlas
costillas
enla
rejilla,con
elhueso
haciaarriba.
Utilizarla
Tabla
paraasar
comoguía.
Rociarcon
adoboo
conlos
jugosen
lamitad
dela
cocción.Ajustar
lacocción
segúnsu
propio
gusto.Una
vezque
finalicela
cocción,
dejarreposar
durante10
a15
minutosantes
de
cortaren
rodajas.Para
6a
8porciones.