Cordero asado al Pedro Ximenez - Japan Travel Blogs

Cordero asado al Pedro Ximenez



 
Para 4 personas
Ingredientes:- ½  cordero lechal- manteca de cerdo- 2 ramitas de romero- 1 copa de Pedro Ximenez- sal- agua- 6 patatas grandes

Elaboración:Precalentamos el horno a 200 grados y reservamos.
Con las manos vamos poniendo manteca por el cordero cubriendo con una capa fina todo, ahora salamos al gusto y lo colocamos sobre una fuente de barro con la parte de la corteza hacia abajo.Ponemos la copa del Pedro Ximenez las ramitas de romero y por ultimo dos copitas de agua. 

Lo metemos al horno y bajamos la temperatura a 160 grados y dejamos hornear durante 45 minutos la primera parte del horneado.Pasado los 45 minutos comprobamos si necesita algo de agua y damos la vuelta al cordero dejando la piel hacia arriba, pinchamos la piel con un tenedor y ahora cocinamos otros 45 minutos a la misma temperatura. Pelamos las patatas y cortamos en rodajas de 1 dedo de grosor ( podemos cortarlas con formas con ayuda de una mandolina con diferentes cuchillas y freirlas )cuando se hayan consumido los 30 minutos primeros del horneado de la parte de arriba del cordero añadimos las patatas salpimentándolas.Cuando hayan pasado los 45 minutos miramos de nuevo, esta vez las patatas haber como están, si empiezan a estar blandas, subimos la temperatura del horno y dejamos hornear hasta que la piel obtenga un tono tostado.Otro tuco para que la piel este crujiente y bien tostada es poner la cazuela en la parte de arriba y darle al gratinador para que tenga un crujien...
Fuente de la noticia: supercheapjapan
URL de la Fuente: http://www.supercheapjapan.com/category/travel-blog/

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