Aroma ART-818 E/E - Manual (Page 11)

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.