90 Degree Leg Of Lamb
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 2 kg leg lamb
- 50 g clarified butter
- 1 teaspoon thyme
- 1 sprig rosemary
- 16 cloves garlic
- 0.5 liter ½ wine, red, dry
- 0.5 liter ½ stock (lamb stock)
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 120 degrees. Heat the clarified butter in a heavy, round cast iron roaster and fry the leg on all sides over medium heat until medium brown. Salt and pepper. Pour the hot frying fat over and over again with a ladle.
- Deglaze first with the red wine, then with the lamb stock. Add the herbs.
- Do not peel the garlic cloves, but rinse them thoroughly under cold water and add the peel to the stew. Close the casserole well with the lid and place in the hot oven. Reduce the temperature as precisely as possible to 90 degrees. After an hour, remove the rosemary sprig. After 5 hours, remove the roast and let it rest on a plate in the switched-off oven. Sieve the stew and completely degrease, keeping the garlic cloves aside. Mix 1 ½ teaspoon of starch with a little red wine and use it to thicken the sauce, season with salt, black pepper and a little brown sugar.
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