Leg Of Lamb NT Overnight
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 12 hrs |
| Total Time | 13 hrs |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 leg lamb, slightly larger, exact amount is not so important
- 5 clove (s) garlic
- 5 sprigs rosemary, fresh
- 5 sprigs sage, fresh
- 5 sprigs oregano, fresh
- 5 sprigs thyme, fresh
- 5 tablespoon olive oil
- salt and pepper
- 1 chilli pepper (s), red or chilli powder
- 2 glasses white wine, dry, preferably Riesling
- 250 ml lamb stock, approx., Homemade from paring and bones or broth
- 1 lemon (s), the zest it, in finely chopped zest or grated
- 1 piece (s) ginger, the size a thumb, finely chopped (to taste)
- 1 tablespoon currant jelly
- some flour butter to tie, if desired
- some vegetables, finely diced, roasted (if desired)
Print Recipe
Pin Recipe Instructions
- Cut the garlic into fine leaves, grind some pepper, cut the chilli pepper into thin rings (without seeds!) And put everything together with the herb sprigs and the well-pared leg of lamb with the oil in a plastic bag, squeeze out the air or vacuum seal it for at least half a day Marinate the fridge. If you don`t like that, you can omit this process. The marinating gives a little herbal flavor, but is not essential to the recipe.
- Preparation begins late in the evening when the leg is to be served at noon or in the morning when it is to be served in the evening.
- Take the leg out of the bag, scrape off the oil, herbs, garlic etc. with the blunt side of a knife and collect them in a bowl. Heat the oil in a cast iron roasting pan and fry the leg brown all over.
- Place in the 80 ° C stove (I put the lid on so that the meat does not dry out without the fat layer and add the herbs with the oil again), check that the temperature is maintained for a while and stay in it overnight (or day) to let. The minimum duration is probably about 6 hours, depending on the weight, but longer is also fine, I usually let them steep for 12 to 13 hours overnight.
- If you want roasted vegetables, prepare them in a separate pan and fry them vigorously. The temperature in the stove is too low.
- About half an hour before serving, take out the pan, put the oven on the fan grill 200 ° C, take the leg out of the roasting pan, boil the roast set with a little wine and water and put through a sieve into a fat separator jug. Put the leg back and grill over in the oven. The temperature can be a little higher if you want it crispier, but be careful!
- In the meantime, mix the defatted gravy with the lamb stock, a little lemon zest, currant jelly, possibly ginger and roasted vegetables, reduce as desired, season to taste and possibly thicken.
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