Roast Lamb, Beef Ribs | Aroma ART-818 E/E instruction

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 325oF. 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.

ART-818 E/E specifications

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