Ingredient
- lump of lamb
- 1㎏
- Rosemary
- 3pcs
- Bay leaf
- 3pcs
- Potatoes
- 4pcs (cut in half with the skin)
- vegetable oil
- as appropriate
- olive oil
- as appropriate
- salt
- as appropriate
- pepper
- as appropriate
A
- onions
- 2pcs (cut into chunks)
- carrots
- 2pcs (chopped)
- celery
- 4pcs (chopped)
- hole garlic
- 1pce (cut in half remains with the skin)
1
Sprinkle salt and pepper on lamb, and place in a heated fry pan with vegetable oil. Grill until lamb browned.2
Potatoes boiled from water.3
Put A in a fry pan with olive oil, stir-fry until to be browned.4
Placed ③, ②, rosemary, bay leaf and ① in the order to UNILLOY 22cm casserole and bake 25 to 30 minutes at 190 ℃ oven witch pre-heated without the lid.
このレシピのカテゴリー
Takeshi Akiyama – Profile
After working as chef or head chef at several restaurants in the City of Niigata, he opened his own restaurant, the Tsubame Sanjo Italian Bit, in 2013. Emphasizing the relationship with local producers, he serves gourmet Italian cuisine made with Tsubame Sanjo ingredients presented on Western tableware.
