John Myers
Contents
show
Ingredients
The fund
- Bones, tendons and fat of the haunch
- 2 piece Fresh onions
- 2 piece Garlic cloves
- 1 bunch Soup vegetables fresh
- 1 teaspoon Black peppercorns mashed
- 5 piece Crushed wash elder berries
- 2 piece Bay leaf
- 1 teaspoon Salt
- 2 tablespoon Rapeseed oil
The leg of lamb - already boned
- 1 piece Leg of lamb boneless
- 2 Branches Finely chopped parsley
- 4 leaves Sage
- 2 Branches Freshly chopped thyme
- 1 branch Freshly chopped rosemary
- 2 Branches Freshly chopped oregano
- 1 piece Onion small
- 1 piece Clove of garlic
- 2 tablespoon Extra virgin olive oil
- 1 teaspoon Coarse salt
- 0,5 teaspoon Black pepper from the mill
- 4 tablespoon Olive oil
for the sauce
- 1 bunch Soup vegetables
- 4 piece Cherry tomatoes
- 1 piece Onion
- 1 piece Clove of garlic
- 1 branch Fresh thyme
- 1 branch Rosemary fresh
- 1 tablespoon Grained vegetable broth *
- 1 liter Lamb stock *
- Salt and pepper
- Flour butter
Instructions
The lamb stock
- Peel / clean the soup vegetables, onion and garlic cloves and cut into cubes. Heat the oil in a pan and sear the "waste" of the leg in it. Add vegetables and spices, deglaze with water and simmer gently for about 2 - 3 hours. Cool in the refrigerator.
The leg of lamb
- Peel and finely dice the onion and garlic. Sort the herbs, chop finely and mix with the oil, onions and garlic and add some salt. Spread this mixture on the boned leg and roll it up. Fix with kitchen thread. Pepper and brush with oil and leave to steep overnight in a plastic bag.
For the sauce
- Peel / clean the onion, garlic, halved tomatoes and soup vegetables, cut into cubes and place in a roaster. Add the vegetable stock, place the meat on top with the sprig of rosemary and thyme and pour the fat over the lamb stock * (see above). Cover and let cook slowly at 175 degrees for about 3 hours.
The finish
- Remove the meat and strain the vegetables through a sieve. Put the meat back in the oven to keep it warm. Bring the sauce to the boil and thicken with flour butter. If necessary, dilute with a little water and season.
- Cut the meat into slices and serve with the side dishes - here butter beans and garlic potatoes after Tuscan crispy garlic potatoes with a little sauce.
- * Link to spice mixes: Granulated vegetable broth
Nutrition
Serving: 100gCalories: 718kcalCarbohydrates: 1.8gProtein: 0.5gFat: 80.2g
