6 servings
Ingredients :
1 leg of lamb, weighing around 2 kg, boned and tied with string
3 tablespoons oil
25g butter
For the Marinade:
2 litres red wine
3 chopped carrots
2 onions, in skins
3 cloves
2 milled pepper
2 stick celery
Thyme, bay leaves, salt and black pepper
3-4 cloves garlic
1 glass red wine vinegar
1 teaspoons coriander
Procedures :
1. Make marinade 3 days in advance:
2. In a pan, saute vegetables and spices in wine and vinegar. Bring to the boil, then allow to cool.
3. Place the meat in a roasting dish or tin, then add marinade and chill for 3 days.
*On The Day of The Meal:
1. Brown meat in butter and oil, and roast in an oven preheated to 400°F (210°C), for a 1/4 of an hour per half a kilogram (a pound).
2. Meanwhile, reduce marinade over a high heat. Pass through a sieve, and your sauce is ready.
3. Carve meat, then arrange two slices of lamb on each plate, covered with sauce.
4. Serve with roast vegetables and celery purée, or mashed potato.
Ingredients :
1 leg of lamb, weighing around 2 kg, boned and tied with string
3 tablespoons oil
25g butter
For the Marinade:
2 litres red wine
3 chopped carrots
2 onions, in skins
3 cloves
2 milled pepper
2 stick celery
Thyme, bay leaves, salt and black pepper
3-4 cloves garlic
1 glass red wine vinegar
1 teaspoons coriander
Procedures :
1. Make marinade 3 days in advance:
2. In a pan, saute vegetables and spices in wine and vinegar. Bring to the boil, then allow to cool.
3. Place the meat in a roasting dish or tin, then add marinade and chill for 3 days.
*On The Day of The Meal:
1. Brown meat in butter and oil, and roast in an oven preheated to 400°F (210°C), for a 1/4 of an hour per half a kilogram (a pound).
2. Meanwhile, reduce marinade over a high heat. Pass through a sieve, and your sauce is ready.
3. Carve meat, then arrange two slices of lamb on each plate, covered with sauce.
4. Serve with roast vegetables and celery purée, or mashed potato.
No comments:
Post a Comment