John Myers
Contents
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Ingredients
- For preparation:
- 1 Freezer bag
- 250 ml Olive oil
- 2 heads Garlic
- 8 sprigs Rosemary fresh
- To prepare:
- 3 tbsp Powdered sugar
- 2 tbsp Tomato paste
- 1 bottle Dry red wine
- 1 L Chicken broth still had something from my stock
- 2 Onions Coarsely chopped
- 3 Roughly chopped carrots
- 0,5 bulb Roughly chopped fennel
- 0,5 bulb Celeriac coarsely chopped
- 0,5 Celeriac, roughly chopped
- 1 bunch Roughly chopped spring onions
- 2 slices Peeled ginger
- 3 Bay leaves
- 6 Juniper berries
- To taste the sauce:
- 200 ml Lamb stock
- Salt, pepper, cayenne pepper, dried lovage,
- Dried parsley, dried Mayoran
- To bind:
- Some smoothly stirred cornstarch
Instructions
- 2 days beforehand, wash the leg, dry it, put the dabs in a freezer bag, add olive oil, garlic, rosemary, close tightly and store in the refrigerator.
- Caramelize icing sugar in a saucepan, add tomato paste, deglaze with the wine and simmer.
- While the wine is simmering, remove the garlic and rosemary from the roast lamb and sear it well in olive oil and set aside. Now roughly chop all the vegetables and fry them in the same pan. The wine should be well simmered and add the wine and chicken broth to the vegetables.
- Add ginger, bay leaf and juniper, put the whole thing in a roasting pan, place the leg of lamb on top of the vegetables. Garlic and rosemary are spread over the lamb again. Now everything is in the oven for 4 hours at 140 degrees.
- After 4 hours the vegetables and the sauce are put in a saucepan and the leg goes back into the oven. Let the sauce simmer for half an hour now everything comes through a sieve that catches the vegetables.
- Put the sauce back on the stove. Lamb stock is added to taste with the spices and thicken with whisked cornstarch.
- Our leg was absolutely pink, hope you can see it in the pictures. We had mashed potatoes and red cabbage you An Guadn
Nutrition
Serving: 100gCalories: 492kcalCarbohydrates: 0.2gProtein: 0.2gFat: 55.6g
