Leg of lamb on paprika vegetables
easy
165 mins
165 mins
Ingredients
- 1 leg of lamb (about 2,5 kg)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 2 TABLESPOONS clarified butter
- 500 g Vegetable Onions
- 375 ml White wine
- 4 red and yellow peppers
- 3 TABLESPOONS Oil
- 1 Garlic clove
- 150 g Bulgur
- 1 l clear vegetable broth (instant)
- 3 TABLESPOONS Balsamic vinegar
- 7-10 Tbsp a few squirts of lemon juice
- 2 TABLESPOONS dark sauce thickener
- 3 TABLESPOONS Whipped cream
- 1 collar flat leaf parsley
- 7-10 Tbsp Lemon
Directions
- 1
Wash the leg and dab dry. Rub with salt and pepper. Place on a deep baking tray and pour hot clarified butter over it. Roast in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 2 1/2 hours. In the meantime peel and roughly chop the onions. Place on the baking tray 1 hour before the end of the cooking time. Pour white wine over the roast. For the vegetables, clean and wash the peppers and cut them into large pieces. Heat 2 tablespoons of oil in a frying pan, fry the peppers in it for about 12 minutes just before serving, turning them occasionally. Season with salt and pepper. Peel garlic and press it through a garlic press. Heat the remaining oil. Fry garlic and bulgur in it. Deglaze with 400 ml broth and let it swell for about 10 minutes at mild heat. Mix with the paprika vegetables, season with vinegar. For the sauce, pour the remaining stock over the roast. Puree the resulting frying liquid and onions. Bring to the boil, season to taste with salt, pepper and lemon juice. Add sauce thickener and refine with cream. Wash parsley, pluck off leaves and fold into the paprika vegetables. Serve everything garnished with lemon
- 2
Sauce boat + plate: Wedgwood
- 3
Glass: Kosta Boda
Nutrition Facts
1440 kcal
31 g
99 g
93 g
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