Hver jul lager mamma helstekt lammelår til pålegg. I år gjorde også jeg dette – og utnyttet hele låret til det fulle.
(Bildet er hentet fra google)
Først må låret tines, saltes og ligge noen dager for å få en god salt smak.
Deretter skal det krydres godt. Jeg brukte smeltet smør, pepper, timian, persille og flere krydderurter. Lammelåret legges i en langpanne med litt vann i bunnen. Underveis i stekingen øser man denne væsken som blir liggende i pannen over kjøttet. Da får det enda bedre smak og beholder saftigheten.
(Bildet er hentet fra google)
Pålegg
Når låret er ferdigstekt deles det opp i tynne skiver som kan brukes til pålegg. Her ble alt gjort på en gang, slik at porsjonspakker kan fryses.
Steikesky
Også det som ble liggende igjen i pannen etter steking ble tatt vare på. Dette kan brukes til supper og sauser for å få en god og krydret smak. En god erstatning for buljongen!
Ikke fristende på utseende, men gir en god smak i suppe eller saus.
Grønnsakssuppe
Det er ikke så lett å skjære alt bort fra beinet. Vi skjærte det beste til pålegg og lot resten bli værende på beinet. Deretter var det frem med håndsagen og dele det i passe stykker som får plass i en stor gryte.
Gryten ble fylt med vann og det hele småkokte noen minutter. Deretter ble det tilsatt masse friske grønnsaker og litt steikesky (som på bildet over – grønn kopp) .
Potet, gulrot, rosenkål, kålrot, løk og purre. Og vips så hadde vi en deilig «betasuppe» til middag..
Smakte nydelig 🙂
lammelår er NYDELIG og veldig anvendelig! jeg ambefaler å bruke kjøttet i lapskaus. mmm
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