Braised Leg of Lamb with Garlic Cream Sauce and Rosemary Bread

Leg of lamb:

1. Preheat oven to 150 °C. Remove coarse tendons from leg of lamb. Heat rapeseed oil or clarified butter in a roasting pan and brown leg of lamb well on all sides. Season with salt and pepper and add garlic cloves. 2.

Add rosemary, bay leaves and peppercorns to the leg and deglaze with clear soup and white wine. Steam the leg of lamb in the heated oven for approx. 45 min. uncovered. Pour the roasting liquid over the leg, place the bacon slices on top and cook the meat for about 30 minutes.

Remove the leg from the roaster, cover with aluminum foil and rest. Pass the sauce through a sieve, press the garlic cloves well through the sieve. Add whipped cream to the sauce form, cook a little bit and possibly thicken with a little bit of cornstarch. Season the sauce with salt and pepper and mix with a hand blender.

Cut the lamb into slices and serve with the garlic sauce and rosemary bread, garnish with rosemary sprigs.

Rosemary bread (1 loaf):

1. let yeast melt in lukewarm water. Add the sugar and let it also dissolve.

2. mix flour and salt. Add steam and knead everything together until smooth. Cover dough and let rise a little.

Grease a small round tart pan (24 cm ø) with canola oil.

On a floured surface, press the dough with your hands to form a patty, place it in the mold and press it in. Prick surface with a fork several times, cover with sufficient

Related Recipes:

Harz Lamb in ButtermilkOne recipe makes 4 to 6 servings. Rinse the lemon, grate the peel, place in a small bowl form and covered with... Stuffed Leg of Fresh Boar in Bread DoughFor the filling: Put to cool. Crush white bread in a hand mixer, put in a suitable bowl. Add egg, mushroom... Marinated Turkey Leg – CholesterolCooking in a roasting bag or roasting tube is another cooking method that does not require the addition of a... Abbacchio Brodettato – Braised Lamb with Egg and Lemon SaucePreheat the oven to 250 °C. Cook the pork cubes at high temperature in a heavy frying pan of 25-30 cm ø... Tandoori Saddle of Lamb with Fried PolentaSprinkle lamb generously with tandoori spice, pressing well until smooth and shaking off any spice left over... Milk Lamb Saddle in the Herb CrustPasta dishes are always a good idea! Peel, rinse and finely dice the carrot and celery. Finely chop parsley... Leg of Hare Stuffed with ChanterellesCosciotto di lepre ripieno ai cantarelli (Leg of hare stuffed with egg sponge). Remove the central bones of... Braised Vegetables with Red Wine Butter40 min, elaborate Clean the chicory and cut it in half lengthwise. Caramelize a little sugar in a frying pan... Cassoulet – with Duck, Lamb and Pork MeatBacon and beans with bay leaf and fennel in cold water (1) bubble up leisurely. Do quietly without a lid at... Rosemary Rabbit with Mushrooms and GarlicPreparation time about 20 min: Remove the skin from the onions, cut into wedges. Remove the garlic from the...