Braised lamb with potato topping

AUTHOR
Avis Adkins
DIFFICULTY
easy
RATING
3 3
COOK TIME
165 mins
TOTAL TIME
165 mins

Ingredients

Servings: 4
  • 1 kg Leg of lamb (boneless)
  • 1 baby onion
  • 1 collar Parsley
  • 1 Bay leaf
  • 1 TEASPOON dried. Thyme
  • 1 TEASPOON Peppercorns
  • 1/2 l dry white wine
  • 1 kg large potatoes
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 4 TABLESPOONS Olive oil
  • 2 TABLESPOONS Butter
  • 7-10 Tbsp Thyme and parsley
  • 1 large freezer bag

Directions

  1. 1

    The day before, wash the meat, pat dry and remove any fat. Cut meat into 4 pieces. Peel onion, cut into thin rings. Wash parsley and cut coarsely. Crumble bay leaf

  2. 2

    Rub meat with thyme and laurel. Put it in the freezer bag with onion, parsley, peppercorns and wine and close it. Chill for at least 8 hours, preferably overnight. Turn once if necessary

  3. 3

    Lift out the meat and pat dry. Sieve the marinade and set aside. Drain onions well. Peel, wash and thinly slice the potatoes

  4. 4

    Season meat with salt and pepper. Fry in hot oil in a roasting pan all around, remove. Steam onions in hot frying fat for about 10 minutes, remove about half of them. Place the meat side by side in the roaster. Spread the potatoes like roof tiles and season with salt and pepper. Spread the remaining onions on top. Pour on marinade

  5. 5

    Cover and braise in a preheated oven (electric cooker: 200 °C/recirculating air: 175 °C/gas: level 3) for approx. 1 1/2 hours (do not stir!). Remove the lid and braise for another 30 minutes. Spread butter in flakes on the potatoes. Garnish

  6. 6

    Drink: spanish Red wine, e.g. Tempranillo Reserva 2000 by Baron de Ley

Nutrition Facts

KCAL
750 kcal
CARBS
33 g
FATS
31 g
PROTEINS
56 g

Categories & Tags

Cakes & PastriesCakeCake

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