Roast Lamb- Friptura de miel

Hello my dears! In Romania in 12 april is Easter. The traditional meat for Easter is lamb...
Well, as I said the traditional meat for Easter in Roamania is lamb. We cook many kinds of food with lamb, the most important is roast lamb and lamb tripe( made from lamb organs).Another important tradition is Red Eggs. We color the egss.. stay tune .. i will show you the eggs on friday , because on The Great Friday we have to make them.

 Servings: 8-10
Total time : 12-14 hours

INGREDIENTS:
2 kg lamb leg 
salt
pepper
paprika
4 pieces of garlic and garlic powder
rosemary
dill
basil
thyme 
4-6 tablespoons water
1-2 tablespoons vinegar
oil

PREPARATION
Wash the meat and crest it. Greas the meat with oil. Put in places slices of garlic and sprinkle the spices all over the meat. In the end put together water and vinegar and put on the meat. Cover the meat with cling film put it in a fridgefrom evening till morning.
Get off the cling film, put aluminium foil  and put it in the preheated oven 1:30 hr at 180 degree. Check it from time to time. When is cooked remove the  foil and let it brown 20 min.

FRIPTURA DE MIEL

Dupa cum stiti , mielul este carnea traditionala de Paste. Asta este prima data cand am facut miel si ne-a placut :))...

Portii: 8-10
Timp total: 12-14 hr

INGREDIENTE
2 kg pulpa de miel
sare
piper
boia de ardei
4 catei de usturoi si usturoi pudra
marar
rosmarin
busuioc
cimbru
4-6 linguri de apa
1-2 linguri de otet
ulei

MOD DE PREPARARE
Carnea se spala si se cresteaza. In crestaturi se pun felii de usturoi. Se unge carnea cu ulei si se condimenteaza cu toate condimentele, la final adaugam otetul amestecat cu apa in tava in care am pus pulpa si o infoliem. O lasam la frigider de seara pana dimineata. Luam folia jos si punem folie de aluminiu. Dam la cuptorul preincalzit la 180 de grade, 1:30 hr, dar mai verificam din cand in cand. Cand este gata luam folia jos si lasam sa se rumeneasca.