Gastronomixs

Classic cooked leg of lamb

Classic cooked leg of lamb

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Ingredients

1

kg

leg of lamb on the bone

 

 

peanut oil

250

g

mirepoix (carrot, onion, leek, celeriac)

3

cloves

garlic

2

sprigs

rosemary

4

sprigs

thyme

500

ml

red wine

500

ml

lamb stock

 

 

salt and pepper

100

g

butter

Preparation method

  • Clean the meat on the leg to halfway along the bone and tie the meat with kitchen string.
  • Sear the meat in a pan until all sides are nice and brown. Add the butter to the pan and baste the meat on all sides.
  • Now add the mirepoix, garlic and herbs to the pan, continue frying briefly, and deglaze with the red wine.
  • When the red wine has been reduced by half, add the lamb stock.
  • Leave to simmer for 3 hours on a low heat with a lid on the pan. Make sure that the temperature remains at around 85°C.
  • The meat is done when you can pick it off the bone.
  • Season to taste with salt and pepper. 

Serving suggestions

  • Delicious with thick-cut chips or baked potatoes and a fresh salad.
  • As part of a composition with e.g. green legumes, sweet pepper and fennel.
  • As part of a composition with e.g. carrot, onion and celeriac.

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