John Myers
Marinated Leg of Lamb NT
The perfect marinated leg of lamb nt recipe with a picture and simple step-by-step instructions.
- 1 Leg of lamb on the bone
- 1 size Clove of garlic
- 1 size Olive oil
- Coarse sea salt
- Pepper from the grinder
- 4 Tomatoes
- 4 Shallots
- 2 Carrots
- 1 Red Paprika
- 2 Branches Rosemary
- 0,5 l Wine, red
- 1 tbsp Tomato paste
- 0,5 Cup White wine
- 1 Glass Lamb stock
- 2 Bay leaves
- 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.
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