Orange Lamb over Vegetables
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 2 h. 45 min.
Ready in
Ingredients
for
4
- Ingredients
- 1 Leg of lamb (1 kg)
- salt
- freshly ground peppers
- 50 grams butter
- 250 milliliters lamb stock (from a jar)
- 250 milliliters Orange juice
- 1 rosemary
- 500 grams small potatoes
- 150 grams shallots
- 3 garlic cloves
- 1 tsp grated fresh ginger
- 1 Zucchini
- 100 grams sun-dried Tomatoes
- 2 tsps grated Orange peel
Preparation steps
1.
Season the lamb with salt and pepper. Melt the utter in a large Dutch oven and brown the meat well on all sides. Bring the broth, orange juice and rosemary to a boil, add the meat and let simmer over low heat about 1 1/2 hours.
2.
Peel the potatoes and cut in half. Peel the shallots and garlic.
3.
Rinse the zucchini and cut into small pieces. Add everything with the chopped, sun-dried tomatoes and ginger to the meat and simmer 30 more minutes. Remove the meat from the pot, wrap in aluminum foil and let rest for 10 minutes. Season the vegetables with salt, pepper and orange peel. Place the vegetables in a large bowl, cut the meat into slices, arrange on top and serve.
