Lamb in Burgundy
easy
75 mins
75 mins
Ingredients
- 500 g Lammkeule
- 1 TABLESPOON Oil
- 50 g streaky smoked bacon
- 1 medium onion
- 1 TABLESPOON Tomato paste
- 1 TABLESPOON Flour
- 1/4 l Burgundy red wine
- 1 l clear broth (instant)
- 1 Bay leaf
- 4 Carrots (about 100 g each)
- 1 Leek (leek; approx. 400 g)
- 1 TABLESPOON Currant Jelly
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
Directions
- 1
Wash leg of lamb, dab dry and cut into medium-sized cubes. Heat the oil in a frying pan and fry the meat in it for about 5 minutes. In the meantime cut the bacon into strips. Peel and chop the onion. Add the bacon and onion to the meat and fry them. Add tomato paste, sweat briefly and dust with flour. Deglaze with red wine and stock and add bay leaf.
- 2
Cover with a lid and braise in the preheated oven (electric cooker: 225 ° C/ gas: level 4) on the lower shelf for 40-45 minutes. In the meantime, clean and peel the carrots and cut them into slices about 1 cm thick. Wash and clean the leeks and cut them into approx. 1 cm thick rings. Add the carrots about 10 minutes and the leek about 5 minutes before the end of the cooking time to the lamb. Stir in currant jelly. Season with salt and pepper
Nutrition Facts
510 kcal
13 g
34 g
27 g
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