Larded leg of lamb with thyme potatoes

Name: Larded leg of lamb with thyme potatoes
Cook time: 4 h
Total time: 4 h
Yield: 6
Ingredients: 4 Carrots; 2 white onions; 250 ml dry white wine; 100 ml Cognac; 2 TABLESPOONS Tomato paste; 7 Garlic cloves; 1 (approx. 1.7 kg) triggered leg of lamb; 30 g Butter; 6 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1.5 kg small, waxy potatoes; 2 Courgette; 1 Aubergine; 1 yellow pepper; 2 red onions; 1 collar Thyme; 4-5 Tbsp Sauce thickener; 7-10 Tbsp Sugar; 7-10 Tbsp Kitchen yarn

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
240 mins

TOTAL TIME
240 mins

Ingredients

Servings: 6

4 Carrots
2 white onions
250 ml dry white wine
100 ml Cognac
2 TABLESPOONS Tomato paste
7 Garlic cloves
1 (approx. 1.7 kg) triggered leg of lamb
30 g Butter
6 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1.5 kg small, waxy potatoes
2 Courgette
1 Aubergine
1 yellow pepper
2 red onions
1 collar Thyme
4-5 Tbsp Sauce thickener
7-10 Tbsp Sugar
7-10 Tbsp Kitchen yarn

Directions

1
Peel, wash and roughly dice the carrots. Peel white onions, cut into coarse slices. Mix white wine, cognac, tomato paste and 250 ml water. Peel garlic cloves, cut in half lengthwise
2
Wash the meat, dab dry, prick 14 times with a small, pointed knife, and put garlic halves into the holes. Press butter in small flakes into the holes. Tie the leg with kitchen twine into shape, brush with 2 tablespoons of oil, season with salt and pepper, place on the fat pan of the oven. Spread the vegetables around it, pour on the wine mixture
3
Cook in the preheated oven (electric cooker: 175 °C/recirculating air: 150 °C/gas: see manufacturer) for approx. 3 hours, occasionally sprinkle with the braising stock. Pour on some water in between
4
Wash the potatoes thoroughly and boil them in boiling water for about 20 minutes until firm to the bite, drain, allow to cool slightly and cut in half. Clean and wash the zucchini, cut into quarters lengthwise and cut into pieces. Clean, wash and cut the aubergine into bite-sized pieces. Clean, wash and cut the bell peppers into large cubes. Peel red onions, cut into slices. Heat 2 tablespoons of oil in a frying pan in portions. Fry the prepared vegetables in it in portions, turning them brown, and take them out. For the last portion, place all the vegetables in the pan, season with salt and pepper, keep warm
5
In another pan, heat 2 tablespoons of oil in portions. Fry the potatoes in portions for 6-7 minutes while turning, season with salt and pepper. Wash thyme, shake dry, pluck leaves from the stalks and chop. Put the whole potatoes into the pan, season with salt and pepper, stir in thyme
6
Remove the fat pan from the oven. Put the leg on a plate. Keep warm when the oven is switched off. Remove the frying set from the fat pan with approx. 300 ml water. Put the braising stock and the vegetables in a pot and puree very finely. Fill up sauce with water to approx. 1 litre, bring to the boil, thicken with sauce thickener, season with salt, pepper and sugar. Arrange leg, some sauce and vegetables on a plate. Add potatoes