Leg of lamb with honey-tiger sauce

Name: leg of lamb with honey-tiger sauce
Total time: 60 min
Yield: 4
Ingredients: 1 toe garlic; 5 onion; 1 tablespoon flour; 400 gram lamb stock; 50 gram White wine; honey; 5 bunch fresh thyme; 1 leg of lamb without bone

Ingredients

Directions

Preheat the oven to 150 ° C.
Let the meat reach room temperature for an hour and sprinkle with salt.
Melt butter in the pan over medium heat and heat until it turns light brown.
Then add the meat and fry it on both sides.
Put the meat in the oven for about 30 minutes at 150 ° C, keep the cooking fat in the pan.
The meat may be rosé, with a core temperature of 55 ° C.
Let rest for 15 minutes under aluminum foil.
Meanwhile, chop the garlic and onion, fry this light brown in the frying fat of the meat.
Add the flour and stir well.
Bake for 5 minutes on high heat with constant stirring.
Quench the wine.
Stir directly through 1/3 of the stock with a spatula, allow to absorb well.
Then add 1/3 fond again and repeat this again.
Add the last part as well, stirring up any lumps with a whisk.
Add the thyme.
Let it simmer for 15 minutes, season with honey and salt.
Let it boil for another 5 minutes until sauce thickness and then strain the sauce.
Cut the meat into slices and sprinkle with salt and pepper.
Serve with the sauce.
Delicious with mashed potatoes and boiled carrots.