Leg of lamb with steamed pointed cabbage
easy
150 mins
150 mins
Ingredients
- 1.2 kg boned leg of lamb
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 2 TABLESPOONS Oil
- 2 medium-sized onions
- 1 collar Soup Greens
- 1 Garlic clove
- 2-3 Branches of rosemary
- 2-3 stem(s) Thyme
- 1 medium sized tomato
- 2 small heads of pointed cabbage (approx. 400 g each)
- 150 ml Vegetable broth (instant)
- 7-10 Tbsp grated nutmeg
- 7-10 Tbsp Flour
Directions
- 1
Wash the meat and dab dry. Season with salt and pepper, dust with flour. Heat 1 tablespoon of oil in a roaster. Fry the meat in it for about 5 minutes. In the meantime, peel and quarter the onions, add them to the meat and fry them.
- 2
Deglaze with 1 litre of water and cook in the preheated oven (electric cooker: 200 °C/ gas: level 3) for 1 3/4-2 hours. Turn the leg of lamb in between and pour over the braising stock. In the meantime, clean and wash the soup greens and cut into small pieces.
- 3
Peel the garlic and crush it coarsely. Wash the rosemary and thyme and dab dry. Except for something to garnish, halfway through the cooking time add garlic and soup greens to the leg of lamb and braise with it.
- 4
Wash the tomato, dab dry, quarter, clean and seed. Dice the flesh. Remove the outer leaves from the pointed cabbage. Halve the pointed cabbage. Heat the remaining oil in a pan and fry the cabbage with the cut surface facing downwards.
- 5
Deglaze with broth and stew covered for about 10 minutes. Season with salt and nutmeg, sprinkle with tomato cubes. Keep warm. Remove leg of lamb from the oven and keep warm. Pour stock through a sieve into a pot.
- 6
Slide the braised vegetables through the sieve with the back of a spoon. Bring to the boil briefly, season to taste with salt and pepper. Cut open the leg of lamb. Arrange on a plate with pointed cabbage and some sauce.
- 7
Garnish with remaining herbs. Serve the rest of the sauce separately.
Nutrition Facts
840 kcal
11 g
61 g
62 g
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