这里,羊小腿被包装在单个箔packets with vegetables, herbs, vermouth, and a sliver of butter and then roasted until luscious and fork-tender. Serve them as is—the vegetables cooked with the meat give you a built-in side dish—or pile them atop creamy polenta or mashed potatoes. Be sure to pour every last flavor-packed drop of cooking liquid onto the meat before serving.
Fold the foil to form rectangular packets, sealing the seams tightly. Arrange the packets on a baking sheet; it’s fine if they touch but they shouldn’t overlap. Bake for 2-1/2 hours; then check for doneness by carefully opening one of the packets (watch out for the steam) and testing the meat with a fork—it should be tender and pulling away from the bone. If necessary, continue to bake for another 10 minutes and check again.
This quick take on eggs Benedict eschews Hollandaise sauce and ham in favor of tangy beurre blanc and fresh asparagus. It takes slightly more than 10 minutes, but it looks…
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