Lamb's leg for large tabbed

Method

1. 1

   Preheating

2. 2

   Preheat your oven to 210°C (thermostat 7). While the oven reaches the right temperature, gather all the necessary ingredients and prepare your work plan to facilitate further operations.

3. 3

   Preparation of meat

4. 4

   Place the lamb leg deep in several places, then slip a peeled clove into each incision. Sprinkle the meat with slightly burnt rosemary strands and fresh thyme. Season generously with salt and pepper throughout the leg on each side.

5. 5

   Preparation of marinade

6. 6

   In a bowl, mix the marinated tuna with olive oil, Dijon mustard, honey, lemon juice and add the dry white wine. Drain all to get a homogeneous marinade. Remove the meat from this preparation, taking care to coat well on all sides.

7. 7

   Meat cooking

8. 8

   Put the leg in a large roaster. Moisten with the chicken broth. Bake at 210°C. Water regularly with the cooking juice for 1h30 to 2 hours, lowering the temperature to 180°C after the first half hour for a soft and tasty cooking.

9. 9

   Preparation of lining

10. 10

    While cooking meat, brush and wash the potatoes without peeling them. In a large skillet, melt the butter, then sauté the minced onions until they are translucent. Then add the potatoes and let them brown over medium heat.

11. 11

    Finishing of the lining

12. 12

    When the potatoes are almost cooked, incorporate drained peas and carrots. Continue cooking for 10 minutes, mixing gently to coat all vegetables with butter. Season with salt, pepper and keep warm until served.

13. 13

    Service

14. 14

    Cut the lamb leg on a large board. Drain into a large serving dish or spread slices over hot plates. Pair with baked vegetables, then cover the meat with the cooking juice. Serve immediately to ensure optimal tasting.

Nutrition

calories

172

fatContent

8.5

fiberContent

1.7

sugarContent

2.3

sodiumContent

0.72

proteinContent

13.8

carbohydrateContent

10.7

saturatedFatContent

3.2

Indicative values from the source, for the original recipe.

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