Cameroon Sheep Club
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr 30 mins |
| Total Time | 3 hrs |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 ½ kg leg lamb, from Cameroon sheep
- 4 medium tomato (s)
- 300 ml water
- 2 tablespoon butter
- cream
For the marinade:
- 1 medium onion (s)
- 1 sprig rosemary
- 6 clove (s) garlic
- a little celery, the size a matchbox
- 2 sprig (s) thyme
- 6 tablespoon olive oil
- 3 teaspoons salt
- 0.5 ½ bunch parsley
Print Recipe
Pin Recipe Instructions
- Peel and roughly chop the onion and garlic cloves. Clean and dice a little celery. Pluck the leaves from the rosemary branch and thyme. Put the prepared ingredients in a tall container, add the olive oil, salt and parsley and use a hand blender to grind to a marinade with a mushy consistency. The finer it gets, the better.
- Parry the leg of the sheep, but do not dispose of the waste. These will be needed later for the sauce. Massage the marinade generously into the meat. Let the leg rest for an hour at room temperature.
- Cut the tomatoes into eighths. Preheat the oven to 160 ° C fan oven. Melt the butter in a roaster. Fry the meat all around in it. Let leftover fat and meat sizzle with the whole time! Place the tomatoes around the meat and place the roaster in the oven without the lid for about 30 minutes. Then pour half of the water over the meat and turn the leg. After another 30 minutes pour the remaining water over the meat and turn the leg again. Leave the meat in the oven for about 20 minutes, then the leg comes out of the roaster and is kept warm in the oven.
- Pass the gravy through a sieve into a saucepan and reduce until the desired consistency for the sauce is reached. If you like, you can round off the sauce with cream.
- Potato wedges and sour cream go well with the dish.
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