Roll roast from the leg of lamb

Name: Roll roast from the leg of lamb
Cook time: 3 h 15 min
Total time: 3 h 15 min
Yield: 6
Ingredients: 4 Branches of rosemary; 3 Garlic cloves; 4 Onions; 75 g dried tomatoes; 50 g diced lean ham; 2 TABLESPOONS Oil; 1 Gigot d'agneau (sans os ; environ 1,6 kg); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 medium-sized carrots; 2 TEASPOONS Vegetable broth; 2-3 TABLESPOONS sauce thickener; 7-10 Tbsp Kitchen yarn

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
195 mins

TOTAL TIME
195 mins

Ingredients

Servings: 6

4 Branches of rosemary
3 Garlic cloves
4 Onions
75 g dried tomatoes
50 g diced lean ham
2 TABLESPOONS Oil
1 Gigot d'agneau (sans os ; environ 1,6 kg)
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 medium-sized carrots
2 TEASPOONS Vegetable broth
2-3 TABLESPOONS sauce thickener
7-10 Tbsp Kitchen yarn

Directions

1
Wash the rosemary and pluck the needles from 2 twigs. Peel and chop the garlic. Peel the onions. Chop 1 onion and the tomatoes finely. Fry ham and all prepared ingredients in hot oil.
2
Wash the meat, dab dry and rub with salt and pepper. Spread the tomato and ham mix on the inside. Tie with kitchen twine for frying, tying in 2 rosemary twigs. Place the meat on the fat pan.
3
Peel and wash the carrots and cut them into pieces with 3 onions. Spread around the meat. Bake in a preheated oven (electric cooker: 225 °C/circulating air: 200 °C/gas: level 4) 2 1⁄2-2 3⁄4 for hours.
4
Dissolve the stock in 600 ml hot water. After 45 minutes, switch the temperature down (electric cooker: 150 °C/circulating air: 125 °C/gas: level 1). Pour in the stock and continue frying.
5
Remove the roast and keep warm. Pour the stock through a sieve into a pot. Bring to the boil and thicken slightly with sauce thickener. Season to taste with salt and pepper. Cut the roast open and serve with sauce.
6
A colourful paprika-leeking-onion-vegetable tastes good with it. Drink tip: dry red wine, e.g. a strong Cabernet Sauvignon.