Leg of lamb

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制备过程

4 turnips, parsnips can be used as an alternative
4 carrots
1 celeriac, small (about 500 g)
15 potatoes, small
2 onions
3 cloves of garlic
1 bouquet garni, parsley, thyme, bay leaves, rosemary
1 leg of lamb, hind leg, boned and butterflied
4 cloves, whole
Salt
Pepper
Wash and peel the turnips, carrots and celeriac. Cut the celeriac into eighths, the carrots into thirds and the turnips into quarters. Peel and crush the cloves of garlic. Peel and quarter the onions. Wash the potatoes and mix together with the prepared vegetables.
Put half the vegetables into the bottom of the casserole dish, place the bouquet garni in the centre and lay the leg of lamb on top. Scatter the rest of the vegetables around the leg of lamb and add the cloves. Season with salt and pepper.
1 stock cube, chicken stock
1 l water
3 tbsp honey
Bring the water to the boil, then add the stock cube and honey. Pour the stock cube and honey mixture over the leg of lamb. Top up with water (about 3–4 l) so that the leg of lamb and vegetables are completely covered.
Put the casserole dish on the wire shelf in the cold cooking space at level 1. Cook.
在 湿热风 期间为 160 3 小时°C

小费

The vegetables can be varied according to what is in season.

Oval 9-l casserole dish, e.g. from Le Creuset

数量 食材
4 carrots
2 onions
Salt
4 cloves
3 tbsp honey
4 turnips
1 l water
3 cloves of garlic
Pepper
1 stock cube
1 celeriac
1 bouquet garni
15 potatoes
1 leg of lamb

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