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Leg of Lamb … Pot Roast

5 from 3 votes
Course Dinner
Cuisine European
Servings 4 people
Calories 99 kcal

Ingredients
 

  • 0,5 Leg of lamb on the bone
  • Seasoned pepper
  • Salt
  • 30 g Clarified butter
  • 0,5 Chopped onion
  • 1 piece Of a carrot
  • 1 piece From a celery bulb
  • 1 piece From a leek
  • 1 tablespoon Tomato paste
  • 0,5 Solo garlic
  • 3 Rosemary sprigs
  • 200 ml Red wine
  • 300 ml Broth
  • 300 ml Mixed cornstarch

Instructions
 

  • Rinse the leg of lamb under running water, pat it dry again and then rub it in vigorously with salt and seasoned pepper. Cut the onion, carrot, celery and leek into small cubes; pluck the rosemary needles from the branches; Finely chop the garlic and rosemary. Gently preheat an empty casserole.
  • Let the butter lard get very hot in a pan and brown the leg in it on all sides - gradually brown the onion cubes as well. Transfer the meat to the casserole. Now roast the vegetables in the pan and finally simmer the tomato paste with the garlic for a minute.
  • Deglaze with red wine and stock, season with rosemary and pour the contents of the pan over the leg; Stew with the lid over a mild heat for about 60 to 90 minutes.
  • Remove the leg from the brew and keep it warm until a sauce is prepared. To do this, puree the liquid with a hand blender and, if necessary, bind with mixed cornstarch. Season again to taste and let the meat of the leg, cut into slices, soak in the hearty sauce for a few minutes.
  • I served small potatoes and cauliflower florets with a quick lemon hollandaise sauce with the leg of lamb.

Nutrition

Serving: 100gCalories: 99kcalCarbohydrates: 1.6gProtein: 3.4gFat: 6.6g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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