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Seven-hour leg of lamb

 Seven-hour leg of lamb

For 6 people  Preparation: 15 minutes Cooking: 7h00

Ingredients :

• 1.5 kg leg of lamb

• 2 tbsp. flour

• 1 medium carrot

• 2 medium garlic cloves

• 2 sprigs of fresh parsley

• 2 medium onions

• 50 cl of veal stock

• 25 cl of dry white wine

• 4 large tomatoes

• 2 bay leaves

• 1 sprig of thyme

• Sunflower oil

• 10 peppercorns

• Salt and pepper

Preparation :

• Preheat the oven to 230° C (th.8).

• Bone the lamb, collect the bone and the trimmings. Tie the lamb and flour it.

• In a cast iron casserole dish, brown the trimmings on all sides in sunflower oil with the peeled and sliced carrot, 2 whole peeled garlic cloves, 2 sprigs of parsley, the peeled and coarsely chopped onions. dice as well as the leg bone.

• When the whole takes on a nice golden color, add the veal stock and the white wine, the peppercorns and a little salt. Let simmer gently for 30 minutes covered.

• Meanwhile, place the floured lamb on the oven rack.

When it is golden brown, transfer it to a casserole dish with a lid, like a Baeckeofe terrine. Pour over the sauce, the washed and quartered tomatoes, the bay leaves and the sprig of thyme.

• Lower the oven to 120° C (th.2).

• If necessary, adjust the level of liquid in the container so that the lamb is covered. Close the casserole and lute it with a mixture of flour and water. Then place in the middle of the oven for 7 hours.

• Thirty minutes before serving, carefully place the lamb in a serving dish and set aside in the oven at 80°C (th.3).

• Pour the cooking juices and vegetables into a saucepan and reduce until you obtain a creamy and tasty sauce. Adjust the seasoning if necessary.

• Put the sauce in the blender, it becomes almost creamy.

Bring to the boil then pour some over the lamb and present the rest in a sauce boat. It's ready !

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