Leg Of Lamb with Herb Crust
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 ½ kg leg lamb
- 3 cloves garlic
- salt and pepper
- 1 bunch soup vegetables
- 250 g carrot (s)
- 2 onions)
- 2 tomato (s)
- 1 bay leaf
- 500 ml vegetable stock
- 500 ml red wine
- 150 g crème fraîche
- 100 g herb butter
- 4 teaspoons breadcrumbs
- 2 tablespoon mustard
- 2 tablespoon parsley, chopped
- oil
Print Recipe
Pin Recipe Instructions
- Rinse leg of lamb, remove skin, fat and tendons. Peel the garlic, cut into sticks and lard meat with it. Season with salt and pepper and fry all over in hot fat.
- Wash, clean and chop soup vegetables and carrots. Peel and dice the onions. Wash and dice tomatoes. Add the vegetables, onions, tomatoes, bay leaves and 250ml stock to the leg of lamb. Braise in a preheated oven for approx. 220 degrees for about 60 minutes in a closed roaster.
- Douse with broth in between. After 60 minutes, pour wine and 3 tablespoons of creme fraiche over the leg and simmer in the open roaster for another 60 minutes. Mix the herb butter, breadcrumbs, mustard and parsley to a creamy paste. Brush the leg with it 20 minutes before the end of cooking.
- When the cooking is finished, remove the leg and leave to rest covered. Pass the meat stock through a sieve. Make up to 375ml of liquid with the rest of the broth. Add the rest of the creme fraiche, season the sauce to taste.
- Serve with the vegetables, dumplings and / or croquettes.
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