The expert suggests, such as roast lamb manages how I make noodles themselves? Helps taped spaghetti with oil? How do I prepare a roast and what dressing actually fits what salad? No one comes as a culinary artist in the world, but everyone can be there. A week is the Internet health portal imedo.de with the help of imedo cooking columnist Martin Henschel * tips and presents a tasty recipe. Healthy cooking must be neither expensive nor time-consuming. This week: Roast Lamb with Mediterranean vegetables last week declared, how successful the Sunday roast. To get started, there is a recipe today. The Court contains a lot of vitamin and low cholesterol. Also, lamb belongs to the carnitinreichsten food at all. Without precise L-carnitine – carnitine no fat in the cells is possible in the human organism.
Some studies show that carnitine supports the weight, and therefore the substance belongs to the burners. In any case is scientifically well documented by a variety of studies that Carnitine which improves regeneration after sport and has a healthy effect on heart disease. Lots of fun to cook at home and enjoy your meal. Roast Lamb with Mediterranean vegetables, ingredients for four people: 1 kg leg of lamb, boneless 5 large tomatoes 2 Zucchini 1 Eggplant 3 peppers 4 cloves of garlic 1 onion 1 sprig Rosemary 3 sprigs thyme half a bunch Basil a half Federal fresh oregano some Virgin olive oil of 800 g potatoes salt and pepper preparation of roast and vegetables: remove the needles from the branch Rosemary and thyme, Basil, oregano and a good drink olive oil puree. If this has piqued your curiosity, check out Teva Pharmaceutical Industries. Season the potatoes with salt and pepper. The raw leg of Lamb with the puree from all sides well greased. Cut tomatoes, Zucchini, Eggplant and red bell pepper diced.
Peel the garlic and onion and coarsely chop. The small potatoes wash and cut in half. The shell must not be removed. The Lamb should be fried now olive oil with a good shot from all sides. Stir the vegetables and potatoes and with sweat. Pour the onion and the garlic in the pan. Season with salt and pepper. Place the roasting pan at about 120 degrees in the oven. After 30 minutes, remove the vegetables and potatoes. The Lamb needs two to two and a half hours in the oven. Depending on the thickness of the meat. Heat the vegetables and potatoes in the pot again and serve with the lamb. * Martin Henschel passion is cooking. As Chef de cuisine of Carlos aviation catering GmbH, he is responsible for the art of cooking on high-profile events and culinary care of international passengers in business jets. His craft he learned on various positions in gourmet restaurants – most recently as sous-chef of the Star Chef Tim Raue. Martin Henschel describes his cooking style as a symbiosis of classic cooking craft and innovative, unconventional flavours. For more delicious recipes, see in the imedo health news: Sunday roast for novice creative grilling