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@lapakku888: buruan join live ya #fyppppppppppppppppppppppp #masukberanda #viral

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Friday 12 September 2025 08:43:53 GMT
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ib @xenocor // #neymar #edit #4k #60fps #football #trending #aftereffects #footballedit
ib @xenocor // #neymar #edit #4k #60fps #football #trending #aftereffects #footballedit
أسمع يا المدرح أنت جدك كان ڨومي ؤ كان قواد وقت فرنسا ؤبباك ancien joueurيلعب باسكات بالمڨلب وأنت خرجت موهبة راك ماطيحش المهم سولالة تاع قوادة ؤ سولالة تاع زف 💯💯💯👌😎✌️💪🔥🎩#الشعب_الصيني_ماله_حل😂😂 #fyp #foryou #foryoupage #tiktok @FANTAZI @🏴‍☠️🇩🇿🎩فلسفة الرجال💪🇮🇹 @🏴‍☠️🇩🇿🪢🇮🇹 @Le mercure
أسمع يا المدرح أنت جدك كان ڨومي ؤ كان قواد وقت فرنسا ؤبباك ancien joueurيلعب باسكات بالمڨلب وأنت خرجت موهبة راك ماطيحش المهم سولالة تاع قوادة ؤ سولالة تاع زف 💯💯💯👌😎✌️💪🔥🎩#الشعب_الصيني_ماله_حل😂😂 #fyp #foryou #foryoupage #tiktok @FANTAZI @🏴‍☠️🇩🇿🎩فلسفة الرجال💪🇮🇹 @🏴‍☠️🇩🇿🪢🇮🇹 @Le mercure
Team Lamb or Team Ham for Easter? I say… why choose? I do both. With my Middle Eastern and Italian roots, Easter just isn’t Easter without a Roasted Leg of Lamb. And my adult children would never forgive me if I skipped the Apricot Bourbon Glazed Ham. So my ideal Easter table? Both, front and center. Tell me what’s on your menu this year? Apricot Bourbon-Glazed Ham INGREDIENTS: 7-9Ib (3-4kg) bone-in, precooked, spiral-cut 15 whole cloves 25 fl oz (740ml) apricot nectar 1 cup apricot preserves ½ cup firmly packed light brown sugar 2 tbsp bourbon 1 tbsp Dijon mustard INSTRUCTIONS:   Let the ham come to room temperature. Preheat the oven to 325°F (170°C). Score the fat in a crosshatch pattern, and place a clove at each intersection. Line a large roasting pan with foil. Place the ham in the roasting pan, flat side down. Pour the apricot nectar over the ham. Cover the pan tightly with foil. Bake the ham for 12 to 15 minutes per pound, or until the internal temperature reaches 125 to 130°F (52-54°C). While the ham is cooking, make the glaze. In a small saucepan, combine the apricot preserves, brown sugar, bourbon, and mustard. Bring to a boil over medium heat. Reduce the heat and let the glaze simmer for 1 to 2 minutes, stirring occasionally. When the ham reaches the correct internal temperature, remove from the oven and take off the foil. Brush the glaze over the top and between the slices of the ham. Return the pan to the oven, uncovered, and cook until it reaches an internal temperature of 140°F (60°C). Remove from the oven, cover the ham loosely with foil, and let rest for 10 minutes before serving. Remove the cloves before serving. After removing the ham from the bone, leftovers can be stored in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months. Roasted Leg of Lamb  INGREDIENTS: Juice of 1 lemon 1 cup dry white wine ½ cup extra-virgin olive oil 3 cloves garlic, minced 2 tsp chopped fresh rosemary leaves 1 tsp dried oregano 1 tsp chopped fresh thyme leaves 1 tsp sea salt ¼ tsp freshly ground black pepper 5-6 lb (2.25-2.75kg) bone-in leg of lamb, trimmed of fat 4 cloves garlic, thinly sliced INSTRUCTIONS:   In a medium bowl, stir together the lemon juice and wine. Slowly drizzle in the olive oil, constantly whisking to emulsify. Stir in the minced garlic, rosemary, oregano, and thyme. Allow to rest for 10 minutes. Place the lamb in a large bowl. Rub the lamb with the salt and pepper.
 Pour the marinade over the lamb, and rub well.
 Cover tightly with plastic wrap, and refrigerate for 8 hours or overnight, turning occasionally. When ready to roast, remove the plastic wrap and allow the lamb to come to room temperature.
 Preheat the oven to 400°F (200°C). Wipe the lamb dry, and reserve the marinade for basting.
 Cut 1-inch- (2.50cm) deep incisions all over the lamb. Insert a slice of fresh garlic into each slit.
 Place the lamb fat-side up on a rack in a large roasting pan. Roast the lamb for 30 minutes. Turn the lamb fat-side down, and reduce the heat to 325°F (170°C). Baste with the reserved marinade, and continue to cook until you reach the desired internal temperature, basting every 15 minutes. Insert the thermometer into the meaty part of the lamb, making sure not to touch the bone. For rare, roast until the internal temperature reaches 120°F. For medium rare, roast until the internal temperature reaches 125-130°F. For medium, roast until the internal temperature reaches 135°F. For medium well, roast until the internal temperature reaches 140-145°F. For well done, roast until the internal temperature reaches 150-160°F. Place the lamb on a cutting board, reserving the juices in the pan. Cover the roast loosely with foil, and let rest for 20 minutes. To serve, cut into thin slices against the grain. prep time
Team Lamb or Team Ham for Easter? I say… why choose? I do both. With my Middle Eastern and Italian roots, Easter just isn’t Easter without a Roasted Leg of Lamb. And my adult children would never forgive me if I skipped the Apricot Bourbon Glazed Ham. So my ideal Easter table? Both, front and center. Tell me what’s on your menu this year? Apricot Bourbon-Glazed Ham INGREDIENTS: 7-9Ib (3-4kg) bone-in, precooked, spiral-cut 15 whole cloves 25 fl oz (740ml) apricot nectar 1 cup apricot preserves ½ cup firmly packed light brown sugar 2 tbsp bourbon 1 tbsp Dijon mustard INSTRUCTIONS:   Let the ham come to room temperature. Preheat the oven to 325°F (170°C). Score the fat in a crosshatch pattern, and place a clove at each intersection. Line a large roasting pan with foil. Place the ham in the roasting pan, flat side down. Pour the apricot nectar over the ham. Cover the pan tightly with foil. Bake the ham for 12 to 15 minutes per pound, or until the internal temperature reaches 125 to 130°F (52-54°C). While the ham is cooking, make the glaze. In a small saucepan, combine the apricot preserves, brown sugar, bourbon, and mustard. Bring to a boil over medium heat. Reduce the heat and let the glaze simmer for 1 to 2 minutes, stirring occasionally. When the ham reaches the correct internal temperature, remove from the oven and take off the foil. Brush the glaze over the top and between the slices of the ham. Return the pan to the oven, uncovered, and cook until it reaches an internal temperature of 140°F (60°C). Remove from the oven, cover the ham loosely with foil, and let rest for 10 minutes before serving. Remove the cloves before serving. After removing the ham from the bone, leftovers can be stored in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months. Roasted Leg of Lamb  INGREDIENTS: Juice of 1 lemon 1 cup dry white wine ½ cup extra-virgin olive oil 3 cloves garlic, minced 2 tsp chopped fresh rosemary leaves 1 tsp dried oregano 1 tsp chopped fresh thyme leaves 1 tsp sea salt ¼ tsp freshly ground black pepper 5-6 lb (2.25-2.75kg) bone-in leg of lamb, trimmed of fat 4 cloves garlic, thinly sliced INSTRUCTIONS:   In a medium bowl, stir together the lemon juice and wine. Slowly drizzle in the olive oil, constantly whisking to emulsify. Stir in the minced garlic, rosemary, oregano, and thyme. Allow to rest for 10 minutes. Place the lamb in a large bowl. Rub the lamb with the salt and pepper.
 Pour the marinade over the lamb, and rub well.
 Cover tightly with plastic wrap, and refrigerate for 8 hours or overnight, turning occasionally. When ready to roast, remove the plastic wrap and allow the lamb to come to room temperature.
 Preheat the oven to 400°F (200°C). Wipe the lamb dry, and reserve the marinade for basting.
 Cut 1-inch- (2.50cm) deep incisions all over the lamb. Insert a slice of fresh garlic into each slit.
 Place the lamb fat-side up on a rack in a large roasting pan. Roast the lamb for 30 minutes. Turn the lamb fat-side down, and reduce the heat to 325°F (170°C). Baste with the reserved marinade, and continue to cook until you reach the desired internal temperature, basting every 15 minutes. Insert the thermometer into the meaty part of the lamb, making sure not to touch the bone. For rare, roast until the internal temperature reaches 120°F. For medium rare, roast until the internal temperature reaches 125-130°F. For medium, roast until the internal temperature reaches 135°F. For medium well, roast until the internal temperature reaches 140-145°F. For well done, roast until the internal temperature reaches 150-160°F. Place the lamb on a cutting board, reserving the juices in the pan. Cover the roast loosely with foil, and let rest for 20 minutes. To serve, cut into thin slices against the grain. prep time
#اكسبلور #العراق #توصيل #تيك_توك #الشعب_الصيني_ماله_حل😂😂
#اكسبلور #العراق #توصيل #تيك_توك #الشعب_الصيني_ماله_حل😂😂
الحياة تحلو إذا تحملت صعابها ❤️‍🩹. #بودكاست #ناصر_الحميد
الحياة تحلو إذا تحملت صعابها ❤️‍🩹. #بودكاست #ناصر_الحميد
اتركها تاتي كماً كتبها اللّٰه لعلها وتّاتي كما تمناها قلبك
اتركها تاتي كماً كتبها اللّٰه لعلها وتّاتي كما تمناها قلبك

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