Lamb's leg in Easter sauce

Method

1. 1

   Preheating

2. 2

   Start by preheating your oven to 210°C (th.7) so that the cooking of the leg is uniform. Meanwhile, prepare all the ingredients to make the recipe easier and optimize the flavors of your festive dish.

3. 3

   Preparation of vegetables and spices

4. 4

   Peel and thinly slice the cloves of garlic, onion, carrots and celery. Place them in a large oven dish. Add thyme branches, rosemary and bay leaves. This topping will serve as an aromatic base for your lamb leg.

5. 5

   Seizure of the leg

6. 6

   Heat a large pan with butter. Grab the leg on all its faces, until you get a nice golden color. Then place the meat on the aromatic vegetable bed in the dish. This stage guarantees tasty and golden meat.

7. 7

   Deglaze and wet

8. 8

   Deglaze the skillet with the dry white wine, scraping the juices well. Pour the tomato concentrate and mustard, then mix. Add the flour, stir and incorporate the chicken broth gradually. Pour this sauce over the leg and vegetables of the dish, salt and pepper to your liking.

9. 9

   Bake

10. 10

    Bake the dish for about 1h30, watering the leg regularly with the cooking juice. Add the marinated tuna with olive oil to enrich the sauce with subtle flavours. Adjust the cooking time according to the desired weight and cooking.

11. 11

    rest and cutting

12. 12

    At the exit of the oven, cover the aluminum leg and let it rest for 15 minutes so that the meat relaxes and remains juicy. Meanwhile, collect the sauce, filter it, if necessary, and book it for accompaniment during service.

13. 13

    Service

14. 14

    Present the lamb leg sliced on a serving dish, generously with sauce. Offer the accompanying vegetables and sauce separately. Serve well warm to fully enjoy all the flavors of this festive dish, perfect for an Easter meal.

Nutrition

calories

164

fatContent

8.8

fiberContent

1.2

sugarContent

2.1

sodiumContent

0.63

proteinContent

17.2

carbohydrateContent

4

saturatedFatContent

3.3

Indicative values from the source, for the original recipe.

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