Monday, September 12, 2005

Dinner at Home


Roasted Boneless Leg of Lamb--I marinated this all day in parsley, garlic, dijon, balsamic, olive oil, salt and pepper, then roasted it. It turned out juicier than usual, but not rare enough. Using the electronic meat thermometer I learned that the interior temperature will increase by 12-15 degrees after removing it from the oven.

French Green Beans sauteed in Butter, Garlic and sprinkled with Parmasean--These thin, french green beans retain a nice crunch, even after cooking. They are incredibly tender.

# posted by Giao and Alexis @ 9:00 PM
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