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
Leg Of Lamb Provençale
Leg Of Lamb Provençale

Instructions

  1. Briefly scald the garlic bulbs (they really mean bulbs and not cloves) with boiling water.
  2. Rub the leg of lamb with salt, pepper and Provençe herbs.
  3. 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.
  4. Peel and core the tomatoes or use pelati and place in the roaster. Salt. Fry the whole thing for another 30 minutes.
  5. Serve the leg of lamb with the tomatoes. Pour the gravy through a sieve and serve it with the lamb.
  6. 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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