Herb Roast Lamb
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 ½ kg leg lamb on the bone
- 4 garlic clove (s)
- 1 bunch soup greens (root vegetables)
- 125 ml white wine
- 0.2 cups whipped cream
- 1 tablespoon mustard, medium hot
- 1 bunch herbs, mixed (thyme, rosemary, oregano)
- 0.5 liter ½ meat stock or lamb stock
- 1 onion (s)
- salt and pepper
- Clarified butter
- possibly sauce thickener
Print Recipe
Pin Recipe Instructions
- Dice the garlic cloves and place in a mortar. Pluck 1 stalk of rosemary, 1 stalk of thyme and 2 - 3 sprigs of oregano and add 1 level teaspoon of salt to the garlic. Mortar well and mix with the mustard.
- Lightly salt and pepper the inside of the boned leg of lamb, then apply the spice paste and tie the leg in shape. Salt, pepper and fry in a roasting pan with clarified butter.
- Roast the chopped soup greens and the onion cut into wedges and pour the meat stock over them.
- Cook the roast in the preheated oven at 180 ° C top / bottom heat for a good 1 hour. Pour in the wine halfway through the cooking time. When the cooking time is over, wrap the roast in aluminum foil and keep it warm in the switched off stove.
- Brush the meat stock with the vegetables through a hair sieve, season to taste, bind if necessary and extend with the cream.
- Side dishes to your taste. Personally, I prefer boiled potatoes, green beans, and a tomato salad.
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