Leg of lamb Provençal style
easy
120 mins
120 mins
Ingredients
- 2 kg Lammkeule
- 7-10 Tbsp Salt
- 7-10 Tbsp black pepper
- 1 Tomato
- 1 collar Parsley
- 2 Carrots
- 2 Onions
- 125 g streaky bacon
- 1/4 l Red wine
- 2 Garlic cloves
- 3 TABLESPOONS Oil
- 2-3 TABLESPOONS Herbs of Provence
- 2 TABLESPOONS Flour
Directions
- 1
Wash the leg of lamb, dab dry and rub vigorously with salt and pepper. Place in a casserole dish. Wash the tomato and parsley. Peel carrots and onions. Wash the carrots. Cut the vegetables into small pieces.
- 2
Chop the parsley. Dice bacon. Place everything around the leg of lamb. Pour red wine. Put the meat in the oven (electric cooker: 200 °C/ gas: level 3) and let it stew covered for about 1 hour. Pour roasting liquid over the meat from time to time.
- 3
Peel and chop the garlic. Mix with oil and herbs. Spread the herb mixture over the leg of lamb. Bake in the oven without lid for another 40-50 minutes. Remove meat and keep warm. Sieve the roast stock, fill up to 3/8 litres with water.
- 4
Stir the flour with a little water until smooth, add to the roast stock and let it boil down slightly for about 5 minutes. Season the sauce with spices and serve with the leg of lamb. Serve with boiled potatoes and green beans.
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