John Myers
Saturs
show
Sastāvdaļas
- 1 Jēra kāja uz kaula
- 1 izmērs Ķiploka daiviņa
- 1 izmērs Olīveļļa
- Rupja jūras sāls
- Pipari no dzirnaviņas
- 4 tomāti
- 4 Šalotes
- 2 Burkāni
- 1 Sarkana Paprika
- 2 Nozares Rozmarīns
- 0,5 l Wine, red
- 1 ēd.k tomātu pasta
- 0,5 Kauss Baltvīns
- 1 Stikls Jēra gaļas krājums
- 2 Lauru lapas
Instrukcijas
- Wash the leg of lamb, dry it with kitchen paper, carefully remove all fat and skins.
- Rub the leg with olive oil.
- Spread the leafy garlic and rosemary on top and put everything in a freezer bag, close tightly and leave to marinate in the fridge for one night.
- Take the leg out of the bag and fry it gently in a roasting pan with a little olive oil until light brown on all sides, then season well with salt and pepper.
- Take out the leg, pour away the frying oil, add 1 tablespoon of fresh butter to the roasting pan and sauté the prepared vegetables.
- Stir and season well with salt and pepper.
- Place rosemary sprigs and bay leaves on the vegetables, put the skin and fat and the leg of lamb on top.
- Pour red wine over the top and put it in the oven preheated to 80 ° without the lid.
- The roasting time is 6 - 7 hours. Check core temperature 56 - 58 ° with a meat thermometer.
- Take the leg out of the roaster, pass the vegetables, fried fat and meat stock through a sieve, squeezing out the vegetables with a wooden spoon.
- Deglaze the roast with white wine, lamb stock and tomato paste and reduce to half.
- At the end, bind with pieces of ice-cold butter, only bind with a sauce thickener if necessary.
- Oh yes, don't forget to season, possibly stir in 1 tablespoon of currant jelly, it should taste nice and strong.
Barošana
Rādīšana: 100gKalorijas: 55kcalOgļhidrāti: 1.5gProteīns: 0.7gTauki: 0.1g
