Lamb meat, duck liver and rosemary juice

WHAT YOU NEED

Ingredients

A moderate amount of lamb
Quickly frozen duck liver
One or two potatoes.
A little rosemary
A moderate amount of pepper
Major Brown in moderation
A moderate amount of salt
A little cream.
A little butter.
A little bit of beans.

How TO MADE Lamb meat, duck liver and rosemary juice

Steps 1 to 4

1. Sheep's legs are shaved to the bone, some rosemary leaves, garlic, salt and black pepper are also essential.

2. The duck liver is rolled in the mutton, tied with a rope, and marinated for 30 minutes.

3. Fry in a flat pan, put in 3 tablespoons of olive oil, heat, put the legs of the goat in the pan without smoking, do not turn back and forth, hold your stomach and breathe, fry to a brownish-yellow tar.

4. At a temperature of 180 ° C for about 15 minutes (the final cooking time depends on the thickness of the meat roll, the degree of hunger and the individual's awareness of the needle, comprehensive consideration).

5. After roasting, cut the meat roll, the center of the meat presents a pinkish pink slightly with some blood color is excellent for the heat.

6. Serve with mashed potatoes and rosemary juice.

7.

Handy cooking tips

　　Brown sauce, a basic sauce in Western soup, is made from beef bones, beef, carrots, celery, onions, banana leaves, berries, flour, tomato sauce, and red wine.A variety of flavored juices have evolved under its base, such as mushroom juice (which is cooked in a pot of various mushroom butters, then poured into brown juice with brandy); red wine rosemary juice (which is cooked in brown juice with red wine, poured into rosemary, then boiled in brown juice); red pepper juice (which is cooked in brown juice with beef oil, fried onions, garlic, red pepper, and added to brandy).