Leg Of Lamb Dinslaken Style
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 ½ kg leg lamb (leg)
- 1 bottle red wine
- 2 tablespoon mustard, medium hot
- 2 tablespoon honey
- 1 teaspoon rosemary, dried
- 1 bulb garlic
- 2 onion (s), quartered
- 2 carrot (s), roughly chopped
- 2 tablespoon clarified butter
- 4 tablespoon olive oil
- 125 ml cream
- Sea salt, coarse
- Pepper, black
- 1 teaspoon thyme, dried
Print Recipe
Pin Recipe Instructions
- Divide half the garlic bulb into cloves, peel and press through the garlic press. Mix with the mustard and honey. Mix in 1 teaspoon each of dried rosemary and thyme and mix with 5 tablespoons of olive oil. Preheat the oven to 150 ° C fan oven.
- Rub the leg vigorously with salt and pepper. Heat 2 tablespoon clarified butter and 2 tablespoon olive oil in a suitable roaster and fry the leg on all sides until it has a nice color (takes a total of 15-20 minutes)
- Add the quartered onions, the carrot cut into large pieces and the remaining garlic cloves without crushing them and fry them briefly. Deglaze with half of the red wine and spread the mustard-honey-oil paste on the leg - don`t forget the sides!
- Cover the roaster in the middle of the oven and cook at 150 ° C for about 90 minutes. Turn once and add red wine in between.
- Take the leg out of the oven and let it rest for 20 minutes.
- Remove the overcooked vegetables with a slotted spoon and reduce the roast stock together with half a Becker cream.
- The leg of lamb becomes nice and soft even without NT and comes off the bone almost by itself. It`s very simple and always works.
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