Lamb's Leg: My grandmother's recipe

Method

1. 1

   Preheating

2. 2

   Start the recipe by preheating your oven to 210 °C (th. 7). This preheating time is essential to ensure a perfect and homogeneous cooking of the lamb leg, both outside and inside. Prepare all your ingredients during this time.

3. 3

   Preparation of spices and vegetables

4. 4

   Peel the cloves of garlic. Peel the onions and carrots and cut them into large pieces. Wash rosemary branches, thyme and bay leaves. Place it in a large dish that can go to the oven to create a fragrant bed for your leg.

5. 5

   Preparation of the leg

6. 6

   Place the lamb leg on a board. Rub it generously with salt and black pepper. Slip a few garlic slats into the flesh, in different places, and then eat Dijon mustard meat. Add the herbs and massage the leg to soak the flavors well.

7. 7

   Buttered

8. 8

   Melt butter in a large pot over high heat. When it's hot, grab the leg on all its faces to brown it evenly. This step strengthens the taste and promotes the formation of a delicious crust around the meat.

9. 9

   Deglaze and dispose of the leg

10. 10

    After grabbing the leg, pour the dry white wine into the casserole to deglaze the juices. Scratch the bottom slightly with a spatula and then transfer the leg to its vegetable bed in the oven dish. Add marinated tuna and poultry broth around.

11. 11

    Bake

12. 12

    Slip the dish into the hot oven. Cook for about 1 hour 15 minutes at 210 °C, watering the leg occasionally with the cooking juice to keep all its mellow. Adjust if necessary the time according to the desired tenderness and size of your room.

13. 13

    Rest of meat

14. 14

    When the cooking is finished, remove the dish from the oven and wrap the lamb leg of an aluminium paper. Leave the meat for 10 to 15 minutes so that the juices are redistributed and the leg remains melted and juicy at the time of cutting.

15. 15

    Service

16. 16

    Cut the leg into thin slices. Serve it hot, with roasted vegetables and cover the meat with some cooking juice. Bring the dish to the table, adding, according to your desires, a little fresh herbs or some sautéed potatoes for a gourmet touch.

Nutrition

calories

171

fatContent

10.1

fiberContent

1

sugarContent

2.1

sodiumContent

0.74

proteinContent

14.1

carbohydrateContent

4.2

saturatedFatContent

3.8

Indicative values from the source, for the original recipe.

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