Leg Of Lamb with Baked Apples
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 2 hrs |
| Total Time | 2 hrs 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 leg lamb
- salt and pepper
- marjoram
- Olive oil, for the tray
- 2 tablespoon olive oil
- 5 basil leaves
- 125 gr. Can (s) macadamia nuts, roasted
- Parsley, chopped
- thyme
- 40 g butter
- 4 apples, sour
- 2 tablespoon jelly (calvados)
- 3 tablespoon apple juice
Print Recipe
Pin Recipe Instructions
- Wash leg of lamb, pat dry. Remove fat and tendons, then rub well with salt, pepper and marjoram. Place on an oiled drip pan and cook in a preheated oven at 200 ° C for about 50 minutes. Then turn the leg, drizzle with olive oil and cook in the oven for another 50-75 minutes (duration depends on the size of the leg of lamb!).
- In the meantime, roughly chop the basil leaves and macadamia nuts. Mix with chopped parsley, thyme, salt and pepper and soft butter and season to taste. Wash the apples, remove the stones and fill the apples with the nut-spice mixture. Now add the apples to the leg on the drip pan and fry for about 40 minutes.
- Warm up the jelly and mix it with the apple juice. Brush the leg and apples with the apple juice and jelly mixture about 10 minutes before the end of the cooking time.
- When the leg is out of the oven, let it rest for a moment, then cut it open and serve with the baked apples.
- Orange red cabbage (see my recipes) and potato dumplings go well with it.
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