Winegrower's Pot

Name: Winegrower's Pot
Cook time: 3 h
Total time: 3 h
Yield: 5
Ingredients: 1.2 kg Leg of lamb (boneless); 2-3 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 (approx. 300 g) Vegetable Onion; 2 Garlic cloves; 1 kg Carrots; 1 kg Potatoes; 1 collar Thyme; 3 Bay leaves; 1/2 l Vegetable broth (instant); 1/4 l Red wine (e.g. Beaujolais); 7-10 Tbsp flat parsley and thyme

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
180 mins

TOTAL TIME
180 mins

Ingredients

Servings: 5

1.2 kg Leg of lamb (boneless)
2-3 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 (approx. 300 g) Vegetable Onion
2 Garlic cloves
1 kg Carrots
1 kg Potatoes
1 collar Thyme
3 Bay leaves
1/2 l Vegetable broth (instant)
1/4 l Red wine (e.g. Beaujolais)
7-10 Tbsp flat parsley and thyme

Directions

1
Wash the meat and dab dry and cut into pieces. Heat oil in a pan and fry the meat in it in portions all around. Season with salt and pepper. Take the meat out of the pan and put it into a roaster. Peel onion and garlic.
2
Chop onion coarsely, chop garlic finely. Add to the frying fat and fry for 2-3 minutes. Add to the meat in the roasting pan. Peel, wash and cut carrots and potatoes into thick slices. Spread carrots on the meat and season with salt and pepper. Wash thyme, dab dry, chop finely and sprinkle over the carrots. Spread the potatoes together with the bay leaves on the carrots. Also season with salt and pepper. Pour the stock and wine over the carrots. Close the roaster with the lid.
3
Wash thyme, dab dry, chop finely and sprinkle over the carrots. Spread the potatoes together with the bay leaves on the carrots. Also season with salt and pepper. Pour the stock and wine over the carrots. Close the roaster with the lid. Cook in the preheated oven (electric cooker: 175 °C/ gas: level 2) for about 2 1/2 hours. Sprinkle with thyme and serve garnished with parsley
4
Per portion (6 persons) approx. 2810 kJ/ 670 kcal. E 41 g/ F 40 g/ KH 30 g