Leg of Lamb
Ingredients
- Ingredients
- 3 onions
- 1 lg stalk Leeks
- 4 carrots
- 1 Fennel bulb
- 3 Tbsps vegetable oil
- 1 Leg of lamb (about 1.5 kg, ready to cook)
- 1 tsp powdered sugar
- 300 milliliters white wine
- 200 milliliters Chicken broth
- 1 fresh bay leaf
- 1 tsp cornstarch
- 1 garlic clove (peeled and halved)
- 2 slices ginger
- 2 sprigs rosemary
- 1 strip Lemon peel
- salt
- freshly ground peppers
- cayenne pepper
Preparation steps
Peel onions, halve and cut into wedges. Peel carrots and cut diagonally into slices. Rinse leeks and cut into rings. Rinse fennel, cut in half lengthwise and cut crosswise into 1 cm (approximately 0.5 inch) wide pieces. Heat 2 tablespoons of oil in a roasting pan and coat leg of lamb with crushed pepper. Brown leg of lamb on medium heat. Take meat out and remove most of frying fat. Add sugar to the roasting pan and caramelize on low heat. Gradually add 1/3 of white wine and simmer. Add mace, ginger, rosemary, bay leaves and lemon zest. Return meat and roast in preheated oven at 160°C (approximately 325°F) for about 2 hours. Baste often. Heat remaining oil in a pan and sauté vegetables. Sprinkle with flour.
Season vegetables with salt and cayenne pepper to taste, arrange on a plate.Top vegetables with leg of lamb and garnish with rosemary. Serve.
