Lamb with candied lemons
very easy
180 mins
180 mins
Ingredients
- 2 candied lemon slices
- 1 medium onion
- 2 small cloves of garlic
- 1 (approx. 1.3 kg) triggered leg of lamb
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 2 TABLESPOONS Oil
- 500 ml Vegetable broth
- 100 ml Cognac
- 75 g black Kalamata olives with stone
- 1 kg thick carrots
- 2 TABLESPOONS Butter
- 1 TEASPOON Honey
- 6 Stem(s) Coriander
- 4 Stem(s) Thyme
- 7-10 Tbsp Kitchen yarn
Directions
- 1
Cut lemon slices into small cubes. Peel and halve the onion and cut into thin slices. Peel garlic and chop coarsely. Wash leg of lamb, dab dry, bind into shape and season with salt and pepper. Heat the oil in a frying pan. Brown the meat in it all around, then add onions, garlic and lemon cubes and fry for another 2-3 minutes. Deglaze with stock and cognac and bring to the boil again. Cover and braise in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for about 2 1/2 hours. Add the olives about 20 minutes before the end of the cooking time
- 2
Peel and wash the carrots and cut them into fine sticks. Melt the butter in a wide saucepan. Steam carrots for about 2 minutes, season with salt and pepper. Add honey and approx. 150 ml water and simmer covered at low heat for approx. 5 minutes. Wash the coriander, shake dry and chop the leaves coarsely
- 3
Remove the roast from the roaster. Wash the thyme, shake dry and chop the leaves coarsely. Pour the thyme over the roast and let it rest for 5-10 minutes. Season the broth with salt, pepper and possibly some sugar. Pour the coriander over the carrots. Arrange the roast with carrots and olives. If necessary, add Bratsud
Nutrition Facts
590 kcal
13 g
36 g
42 g
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