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Ingredients
Roast Lamb with Vegetables
- Ingredients
- 1 Leg of lamb (2 kg of bone)
- 4 garlic cloves
- 4 Tbsps olive oil
- 2 carrots
- ½ stalk Leeks
- 2 onions
- 2 rosemary
- 4 fresh bay leaves
- 100 milliliters Red wine
- 600 milliliters lamb stock
- salt
- freshly ground peppers
Peel garlic and press through a garlic press. Pell carrot and cut into sticks. Rinse leeks, trim, cut in half lengthwise and cut into 6 cm (approximately 2 inch) long pieces. Peel onions, trim and cut into strips.
Sauté prepared vegetables in 2 tablespoons hot olive oil in a roasting pan, deglaze with red wine and lamb stock. Add herbs.
Season lamb with salt and pepper. Heat 2 tablespoons hot olive oil in a pan and sear lamb on all sides. Add lamb to the roasting pan, simmer and cook in a preheated 100°C (approximately 200°F) oven for about 2-2.5 hours (if necessary add extra water during cooking time). Baste meat occasionally with roasting juices during the cooking time. Remove the roasting pan from the oven. Let rest. Remove meat from the roasting pan and wrap in aluminum foil. Meanwhile, boil down roasting juice, reduce liquids and season with salt and pepper. Cut lamb into slices and serve with roasted vegetables.