Lamb leg with spices and vegetables: slow cooking 7 hours unratable

Method

1. 1

   Start by preheating your oven to 120°C. Meanwhile, prepare your ingredients: peel the garlic and onion, then cut it into 4 pieces that you sting with cloves. Cut a carrot into sections. Season generously with salt and pepper, then brown on all sides in a cast iron pot with 3 tablespoons of oil. Once golden, reserve it and put the garlic, onion and carrot to sweat for 5 minutes. Pour the white wine into the casserole to deglaze, then let it reduce to high heat until it is near-siccity. Place the leg, sprinkle it with veal bottom, add the garnished bouquet, cinnamon and badian. Cover and bake for 7 hours, water the meat regularly with its cooking juice. At 1 hour before the end of cooking, prepare your vegetables: peel the remaining carrots and turnips, cut them into large cubes. Bring them back in butter with a little sugar and 10 cl of water. Cover and simmer until the juice becomes slightly syrupy. Meanwhile, cook the peas and beans 5 minutes in boiling salty water. Drain them well, then mix them with mascarpone, chopped lemon confit and fresh lemon juice to obtain a smooth, textured paste. Taste, season and pour into a bowl. Get the leg out of the oven and let it rest for a few minutes. Cut it into nice slices and filter the cooking juice to remove impurities. Place the slices of leg on your plate, sprinkle generously with filtered juice, then accompany with the caramelized vegetables and a good spoonful of the cream of peas and beans. Finish with a garnished fresh coriander sprinkle for an elegant and tasty look. This slow and soft cooking makes the meat extremely tender. Do not hesitate to add a little water if the juice evaporates too much during cooking.

Nutrition

calories

520 kcal

fatContent

27 g

fiberContent

5 g

sugarContent

6 g

sodiumContent

420 mg

proteinContent

48 g

cholesterolContent

145 mg

carbohydrateContent

18 g

saturatedFatContent

10 g

unsaturatedFatContent

17 g

Indicative values from the source, for the original recipe.

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