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Leg of Lamb – Mediterranean Flavored and Braised with Red Wine …
The perfect leg of lamb – mediterranean flavored and braised with red wine … recipe with a picture and simple step-by-step instructions.
- 1 Leg of lamb with the bone and the tail attached
- 2 teaspoon Dijon mustard
- Seasoned pepper
- 2 tablespoon Oil for frying
- 4 small Halved onions
- 1 tablespoon Tomato paste
- 1 Garlic cloves chopped
- 250 ml Red wine tart
- 1 Diced tomato
- 4 Garlic cloves unpeeled
- 400 ml Meatsoup
- Sauce thickener dark
- Brush the meat all over with the mustard and sprinkle with seasoned pepper, then fry vigorously in the heated oil. Brown the halved small onions on the side; Roast the tomato paste and chopped garlic briefly and deglaze with the red wine. Deglaze red wine.
- Add the diced tomato, the unpeeled cloves of garlic and the sprigs of thyme and rosemary and let the leg of lamb stew for about 60 minutes, covered. If necessary, always pour in some of the meat stock and scoop the meat with the stew. Halfway through the cooking time, turn the meat once. Turn the cooking time once.
- Shortly before serving, extend the braised stock with as much stock as the sauce is required, bring to the boil and make it thick with sauce, season to taste and serve the leg of lamb cut into slices with the sauce.
- We had small potatoes and wild asparagus with it … it was a culinary highlight!
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