perfect! you just sent to me the copy in Italian witout even my specification!!!! so you are really smart cooperative and efficient. To my opinion the best place all over to get a manual of electronics!!!!
Great manual, would not have been able to operate my machine without it!!
James Dawson August 18, 2012
Text excerpt from page 58 (click to view)
9. Leg of lamb
Ingredients: â 2 cloves of garlic â 1 tbsp salt â 1500 - 2000g leg of lamb â 2 onions â 1 carrot â 50g celery knob â 3 tbsp frying butter â 1/2 tsp thyme â 125 ml water â 1/2 tsp black pepper â 2 bay leaves â 1 large pinch allspice â 1 green pepper â 50g almonds â 1 tsp butter â 250 ml lamb juices â 1 tbsp parsley â 1 tbsp starch Instructions: 1. Peel the cloves and crush in a mortar with 2 heaped teaspoons of salt. Wash the leg of lamb, lightly wipe dry and vigorously rub in the clove-salt mixture. 2. Peel the onions; wash and peel the carrot and celery. Chop them all coarsely. 3. Heat the butter in a large fryer on a cooking ring, and sear all sides of the lamb. Add the onions, carrot and celery, and roast lightly for a short time. 4. Deglaze the vegetables with 1/8 litre of water. Add pepper, thyme, crumbled up bay leaves and allspice. Place the meat on the 2nd shelf position from the bottom, and roast in the open pan for around 2 hours, turning several times and basting often with the juices. 5. Meanwhile, clean the pepper, wash, and dice into small pieces. Add the diced pepper around 10 minutes before the end of cooking time. In a pan, lightly roast the almonds in the butter. 6. Take the meat out of the fryer, wrap in aluminium foil, and leave to stand in the oven (switched off) for around 10 minutes. Warm a serving dish. 7. Meanwhile, heat up the gravy in the fryer with the lamb juices or stock, pour into a pot and bring to the boil. Add the almonds and parsley. 8. Mix the starch with some hot water. Add to the sauce and season to taste with salt and pepper. 9. Unwrap the lamb, separate the bone, cut the meat into slices and arrange on the warm serving dish. Add the sauce. 58