Cut the vegetables into coarse pieces, press the garlic cloves.
Put the sunflower oil in a roasting pan and sear the leg of lamb on all sides.
Add the vegetables, the garlic cloves and the rosemary sprig and deglaze with lamb stock and red wine.
Braise the leg of lamb in a closed roaster at 160-180 °C for a good 1 1/2 hours until a core temperature of 60 °C for medium or 70 °C for cooked is reached.
Preparation Tip:
For even more garnish, you can simply use more vegetables.
Related Recipes:
Rack of Lamb with Blunzen Lasagna and Braised TomatoesFor saddle of lamb with blunzen lasagna, first prepare the saddle of lamb. Season the saddle of lamb with salt...
Vegetable ChickenFor the vegetable chicken, brush the baking dish with oil. Preheat the oven to 200 °C. Peel the onion, wash...
Goose Leg Confit with Red Cabbage and Mashed PotatoesSeason the goose legs with pepper, rub them with salt (12 g of salt per 1 kg of goose leg) and let them stand...
Pasta E Ceci – Pasta with ChickpeasPasta dishes are always a good idea! The pasta with chickpeas is one of the Roman dishes that time has passed...
Grilled Carp with Vegetable StripsUse tweezers to remove the remaining bones from the carp fillets. Rinse the cooled fillets and dry with...
Saddle of Venison with Hazelnut CrustA delicious mushroom dish for any occasion! Make a smooth spaetzle dough with water, eggs, flour, oil and...
Indonesian: Gado-GadoMaybe your new favorite bean dish: Vegetable salad with peanut dressing. Popular throughout Indonesia, you can...
Artichoke Mousse with ArugulaFor the artichoke mousse with arugula, sauté chopped shallot and finely chopped artichokes in olive oil, add...
Lasagna From Kohlrabi(*) As main course, double number as entrée Clean kohlrabi generously from the peel, leaving the small leaves...
Party SunMix flour, yeast and salt together. Later melt butter, stir with milk, 2 eggs and sugar. Prepare the mixture...