John Myers
Contents
show
Leg of Lamb Mediterranean
The perfect leg of lamb mediterranean recipe with a picture and simple step-by-step instructions.
Vegetables:
- 1 Eggplant fresh
- 2 Zucchini
- 0,5 Cedro, that is the original lemon
- 0,5 pole Leek
- 1 Red Pepper fresh
- 4 small Fresh onions
- 10 small Potatoes
- 2 Mild hot peppers
Herbs and spices:
- Rosemary, oregano, olive herb, mint, thyme
- I took everything from the garden, as a whole
- A hAnd full
- 7 Toes Garlic
- 1,5 Tl Lamb seasoning
- 0,5 Tl Salt
- 3 Pinches Pepper
- 500 ml Sieved tomatos
- 100 ml Red wine tart
- Parry the meat and then spread the lamb spice generously on the leg. Put in a roasting pan and fry well on all sides, deglaze with red wine and add the tomatoes. Put in the oven and cook for half an hour at 200 degrees.
- In the meantime, wash and chop all vegetables. Cut the garlic and cedro (you could also use 2 – 3 slices of lemon here) into fine slices.
- Finely chop the herbs, I left rosemary and olive herbs on the stem so that I can take them out later. Put some herbs on the leg of lamb.
- Peel and quarter the potatoes. Put in a saucepan with water so that they don’t get dark.
- Now add the vegetables to the meat depending on the cooking time. I put the eggplant in the pot first.
- All in all, the leg of lamb now takes about 1 1/2 hours. After the first half hour, I set the oven to 180 degrees. In between, try it out and measure with the roasting thermometer. I don’t thicken the sauce myself. That’s a matter of taste.
Facebook Comments