Many housewives cook something daily from pork, beef or chicken. A varied menu is served with a lamb dish. If your plans include cooking meat for the festive table, then we suggest using the following recipe.
Lamb leg baked with vegetables
Let's make a reservation right away: this is a difficult recipe, and it involves the use of a considerable amount of various ingredients. According to your taste and desire, you can add or exclude a particular product. But you should know that a great taste and aroma is achieved precisely through a combination of these components. Baked lamb leg with vegetables is prepared from the following products:
- lamb leg (it is better to take lamb meat) - 1 piece;
- a bunch of parsley;
- one medium carrot;
- 1-2 onion heads;
- leeks - a few stems;
- 2-3 tablespoons of tomato paste (or 1-2 tomatoes);
- salt, bay leaf;
- dry thyme, rosemary, black pepper peas;
- a quarter cup (about 50 g) of vegetable oil;
- 2-3 tablespoons of granulated sugar;
- red wine - about 100 ml;
- Dijon mustard - 1 spoon;
- rosemary sauce (recipe below);
- sprigs of fresh rosemary;
- cherry tomatoes (5-8 pieces);
- potatoes - several large tubers.
Cooking technology
How to cook baked lamb leg? The photo of the finished dish demonstrates how delicious meat can turn out if you cook it according to this recipe.
1. The first step is to thoroughly wash and dry the lamb leg. Strip the top of the bone from the film.
2. Cut the carrots into small cubes, and the onion into half rings. Rinse the leek and cut into mugs.
3. Pour vegetable oil into a saucepan. Put on fire to warm up. In oil, spasser prepared vegetables. After a couple of minutes of frying, put chopped tomatoes or tomato paste to them. Fry for another 10 minutes. Do not forget to stir the food so that it does not burn. After that add parsley, salt, thyme, bay leaf, rosemary, peppercorns, a little sugar and cold water (about a liter). As it boils, pour in the indicated amount of wine. Wait until it boils again. Do not cover the pan.
4. Put the lamb leg in the oven. Bake it at 200 degrees for half an hour. The purpose of this step is to brown the meat. After that, transfer it to a pot with boiling herbs and vegetables.
5. Stew the meat for an hour. It should be saturated with broth and absorb the aroma of herbs and spices. Cook the leg on low heat.
6. After stewing, remove the mutton from the pan. When the meat has cooled slightly, grease it with Dijon mustard and put it on a baking sheet covered with a thin layer of vegetable oil. Lay out vegetables next to them : chopped potatoes and cherry tomatoes. Lamb leg baked with vegetables should be juicy. Therefore, periodically water it with melted fat. Keep the dish in the oven until potatoes are ready
7. Meanwhile, strain the broth in which the mutton was stewed. Vegetables should remain in the strainer. Put the finished leg in the center of the plate, put potatoes, cherry tomatoes, onions and carrots at the edges. Garnish the meat with a sprig of fresh rosemary and pour the sauce. This is how lamb leg (baked) is prepared. The recipe, as you see, is not simple, but extremely tasty.
How to make rosemary sauce
Ingredients:
- a little more than half a glass of red wine (about 120 ml);
- 200 ml of meat broth;
- a spoon of dry rosemary;
- Demiglas sauce - a glass (about 200 grams);
- on a spoonful of salt and sugar.
Cooking technology
Lamb leg baked with vegetables is a tasty and satisfying dish. The sauce will give it a special aroma. In a stewpan, mix wine and dry rosemary. Bring to a boil. Evaporate the wine by 2/3. You should feel the pronounced aroma of grass. Pour in the broth, add sugar and salt. Boil the sauce until it evaporates halfway. Strain the resulting mass, squeeze the rosemary. Add Demiglas. Bring to a boil and try the salt again. Are you done? Pour the meat and serve the dish to the table. Enjoy your meal!