John Myers
Meat: Lamb Leg Slice with Porcini Mushrooms
The perfect meat: lamb leg slice with porcini mushrooms recipe with a picture and simple step-by-step instructions.
- 1 disc From the leg of lamb, approx. 200 g
- 1 kl. Onion
- 1 Clove of garlic
- 100 g Boletus
- 130 g Lamb stock
- Salt
- Black pepper from the mill
- Rosemary, ground
- Wash the leg of lamb briefly in cold water and pat dry with kitchen paper. Slightly cut the edges of fat several times with a sharp knife.
- Peel the onion and garlic and cut into small cubes.
- Heat the oil in a casserole or pan. Fry the meat slice in it over high heat for 1.5 minutes on each side, remove.
- Lightly brown the onion and Knobli. Then deglaze with lamb stock (own).
- Now add the porcini mushrooms (your own, frozen).
- Season the meat and put it back in the pan and let it simmer gently over a low heat for about 1.5 hours.
- Finally, with the pan uncovered, reduce the stock a little.
- There was also tagliatelle and fried zucchini slices.
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