Leg Of Lamb Provençale
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 3 hrs |
| Total Time | 3 hrs 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 2 garlic bulb (s)
- 1 leg lamb, approx. 2.5 kg
- Salt and pepper, from the mill
- 1 tablespoon Herbs Provence
- 1 bunch soup greens, cut into small pieces
- Thyme, fresh
- 2 sprigs rosemary, fresh
- 1 bottle red wine (700 ml)
- 1 kg beefsteak tomato (s) or pelati
- white bread, sliced
Print Recipe
Pin Recipe Instructions
- Briefly scald the garlic bulbs (they really mean bulbs and not cloves) with boiling water.
- Rub the leg of lamb with salt, pepper and Provençe herbs.
- Heat some olive oil in a roasting pan. Fry the leg of lamb and the finely chopped greens. Add the garlic bulbs, fresh herbs and a glass of wine. Place in the oven preheated to 175 ° C top / bottom heat and fry for two and a half hours. Gradually pour in the rest of the wine.
- Peel and core the tomatoes or use pelati and place in the roaster. Salt. Fry the whole thing for another 30 minutes.
- Serve the leg of lamb with the tomatoes. Pour the gravy through a sieve and serve it with the lamb.
- Press the garlic cloves out of the skin and spread them on the white bread. Salt and serve with the meat.
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