Get the family over for this Greek marvel from Donna Hay.
Preheat oven to 140°C (275°F). Place the lamb, vinegar, stock, rosemary, garlic and sugar in a deep baking dish and cover with a tight-fitting lid. Bake for 3 hours. Turn the lamb and bake for a further 2 hours. Remove the lid, increase temperature to 180°C (350°F) and bake for 30 minutes or until the lamb has browned. Remove lamb from the pan and keep warm. Pour the pan juices over a large bowl of ice and quickly remove the ice and the solidified fat with a slotted spoon. Place the pan juices into a small saucepan and bring to the boil. Serve the lamb with crispy roasted potatoes, steamed greens and the pan juices.
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Through books and magazines of all kinds, the most well-known is those of the health publishing company. I don’t know if you have already read this one “200 extraordinary handy hints and tips for your home” or not but it really helps, especially for people who have difficulties on households.
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