Leg of Lamb

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Leg of Lamb
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Difficulty:
easy
Difficulty
Preparation:
2 h. 20 min.
Preparation

Ingredients

for
4
Ingredients
3 onions
1 large stalk Leeks
4 carrots
1 Fennel bulb
3 tablespoons vegetable oil
1 Leg of lamb (about 1.5 kg, ready to cook)
1 teaspoon powdered sugar
300 milliliters white wine
200 milliliters Chicken broth
1 fresh bay leaf
1 teaspoon cornstarch
1 garlic (peeled and halved)
2 slices ginger
2 sprigs rosemary
1 strip Lemon peel
salt
freshly ground peppers
cayenne pepper
How healthy are the main ingredients?
LeekgingerrosemaryonioncarrotFennel bulb

Preparation steps

1.

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.

2.

Season vegetables with salt and cayenne pepper to taste, arrange on a plate.Top vegetables with leg of lamb and garnish with rosemary. Serve.