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Summary

Prep Time 1 hr
Total Time 1 hr
Course Main Course
Cuisine European
Servings (Default: 4)

Ingredients

Leg Of Lamb with Herb Crust
Leg Of Lamb with Herb Crust
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Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Serve with the vegetables, dumplings and / or croquettes.