Leg Of Lamb Marinated (low Temperature)
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 12 hrs 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 ½ kg leg lamb without bones
- 1 glass lamb stock (400 ml)
- some olive oil
- 1 handful herbs from Provence
- 8 clove (s) garlic
- 200 ml red wine
- salt and pepper
- 2 onions)
- 125 g butter
Print Recipe
Pin Recipe Instructions
- First, marinate the leg overnight. This means that it is washed thoroughly, dried with kitchen paper, rubbed with olive oil and then seasoned with salt, pepper, herbs of Provence (as fresh as possible) and pressed garlic. You can also pepper them with garlic if you like.
- Then the leg is placed in a closed pot overnight.
- The next day, the leg is seared vigorously on all sides for a few minutes in a coated pan. You can use the roast set as a basis for the sauce.
- Then the leg of lamb is placed in a roaster or casserole dish that shouldn`t be too big. The bottom is covered two fingers high with red wine and there are not too few halved cloves of garlic, a sprig of rosemary, a few sprigs of thyme and, if you like, half onions. In the oven at about 90 ° for five to six hours. If you have a roast thermo, you should control the temperature in the oven, as normal ovens are not very accurate.
- The sauce is the difficult part. The best base is to use lamb stock with a good dash of red wine, add a bay or two of bay leaves and reduce it to at least half. A little sherry or port also add flavor. At the end, bind with pieces of ice-cold butter, half a piece of butter can go on it. Just tie something in a pinch Oh yes, don`t forget the seasoning, it shouldn`t taste bland!
- There is of course a strong, dry red wine. Rosemary potatoes and vegetables. Briefly steamed sugar snap peas go very well.
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