A griddle roast is suitable for Sunday lunch, for Christmas dinner or just like that. To charm your guests, prepare them a first-class griddle roast that will satisfy even the most demanding gourmets. Find out how below. Don't count on leftovers!
Main roast it is considered a traditional dish that you must add to your cooking repertoire. Holidays or Sunday lunches are a great opportunity to put this knowledge to use. By following the procedure that we reveal below, your roast will also be a hit that will not be forgotten for a long time.
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Many people are afraid of preparing a roast, because they think that the preparation process is complicated and that they do not have enough experience. From experience, we can tell you that for preparing griddle roast you don't need special knowledge. Check out how this one is made juicy meat delicacy, with which you really won't have much to do, but you can put it on the festive table without any embarrassment.
Recipe - sunny griddle roast:
Ingredients - sunny griddle roast:
- 1 kg of pork leg
- pork mesh
- 4 slices of lemon peel
- 2 bay leaves
- 1-2 pinches of ground cumin
- 2 cloves
- a piece of cinnamon bark
- 1 sprig of parsley
- 6 cloves of garlic
- salt
- black peppercorns
The process of preparing a griddle roast:
Place the meat at room temperature for 60 minutes before preparation. Then wash it, wipe it thoroughly and rub it with a mixture of salt and pepper. On each side of the meat, make three incisions, where we stick the cloves of garlic. Place the pork mesh on the work surface and put two pieces of lemon peel, a bay leaf and cinnamon on it. Place the meat on top, which we previously sprinkled with a mixture of cumin and crushed cloves. Place the remaining lemon peel, bay leaf and parsley on top of the meat, wrap it in mesh and place it in a roasting pan (it should be just a little bigger than the meat) and cover it. Bake for 60 minutes at 180 degrees Celsius. Then uncover the pan and bake for another 30 minutes. During roasting, the meat is poured with its own juice a few times (every 15-20 minutes) so that it is juicier later. After half an hour, cover the meat again and leave it in the turned off oven for another 10 minutes, so that the juices in it are evenly distributed. The main roast is served with any side dish. Have a good run!
