Add new recipes & fix formatting on mobile

2016-12-25 23:07:20 -08:00
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+<!DOCTYPE html><html><head><link href="../style.css" rel="stylesheet" type="text/css"></head><body class="recipe"><h1>Roast Leg of Lamb with Rosemary</h1><section class="ingredients"><div class="image"><img src="final.png"></div><div class="list"><table><tr><td>5 lbs</td><td>leg of lamb</td></tr><tr><td>2 tbsp</td><td>dijon mustard</td></tr><tr><td>¼ cup</td><td>honey</td></tr><tr><td>1 tsp</td><td>black pepper</td></tr><tr><td>1 tsp</td><td>coarse sea salt</td></tr><tr><td>3 cloves</td><td>garlic</td></tr><tr><td>1 tsp</td><td>lemon zest</td></tr><tr><td>2 tbsp</td><td>rosemary (fresh, chopped)</td></tr></table></div></section><section class="directions"><table><tr><td>1</td><td> Combine honey, mustard, rosemary, black pepper, lemon zest, and garlic in a small bowl. Mix 
+well and apply to the lamb. Leave in refrigerator to marinade.</td><td>overnight</td></tr><tr><td>2</td><td>Preheat over to 450°F</td><td>10 min</td></tr><tr><td>3</td><td>Place lamb in a roasting pan, sprinkle with salt, and place in the oven to cook.</td><td>20 min</td></tr><tr><td>4</td><td>Reduce the heat to 400°F and cook until internal temperature reaches 140°F.</td><td>55-60 min</td></tr><tr><td>5</td><td>Allow the roast to rest on the counter before carving.</td><td>10 min</td></tr></table></section></body></html>