Honey – Leg Of Lamb
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 10 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 2 small legs lamb
- 3 tablespoon olive oil
- 2 medium onion (s)
- 2 medium bell pepper (s), green
- 1 tablespoon cognac
- 2 dl white wine, dry
- 7 g paprika powder, noble sweet
- liter ⅛ vinegar
- 80 g honey
- 1 pinch (s) salt
- 5 g saffron threads
Print Recipe
Pin Recipe Instructions
- Rub the legs of lamb with salt. Chop the onions and peppers into small pieces. Brown the onions and peppers in hot oil. Add leg of lamb and fry all over.
- Dissolve the saffron in a little lukewarm water. Add the cognac, wine, dissolved saffron and sweet paprika. Let it cook for about 10 minutes. Now pour in enough water to cover the legs of the lamb. Let simmer for 40 minutes until cooked.
- When the meat is tender, remove the pan (or saucepan) from the fire and let it cool for about 10 minutes. Add honey and vinegar and cook for another 10 minutes.
- It is served very hot! Boiled potatoes and a good red wine go well with this.
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