Roast Leg of Lamb with Roquefort Crust
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 826 kcal | (39 %) | ||
| Protein | 77.9 g | (79 %) | ||
| Fat | 52.4 g | (45 %) | ||
| Carbohydrates | 12 g | (8 %) |
Ingredients
- Ingredients
- 1 kilogram Leg of lamb (boneless)
- 1 bunch Soup vegetables (such as carrot, leek, parsnip or other aromatic vegetables such as celery or onion)
- 2-3 garlic cloves
- 1 rosemary
- 2 Tbsps clarified butter
- dry white wine
- 150 grams Roquefort cheese
- 150 grams Double cream
- 50 grams breadcrumbs
- 2 Tbsps brown sauce thickener
- Salt freshly ground pepper
Preparation steps
Rinse and pat dry lamb. Rinse and peel soup vegetables, as needed, and chop. Peel garlic. Rinse and shake dry rosemary.
Heat ghee in a roasting pan and brown meat on all sides. Add soup vegetables, garlic and rosemary to the pan and saute for a few minutes. Deglaze pan with white wine and roast lamb in preheated oven (electric oven 200°C; convection oven 180°C; gas mark 5) (approximately 400°F) for about 60 minutes. Baste meat with cooking juices often.
Crush Roquefort with a fork and combine with double cream and breadcrumbs. spread lamb with a mixture and roast for 30 minutes more. Remove pan from the oven and take out meat, wrap in foil and keep warm. Strain gravy through a sieve and bring to a boil. Add cornstarch and season with salt and pepper, whisk well. Cut meat into slices, arrange on plates and serve with the sauce.
