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Roasted leg of lamb with thyme, shallot and garlic
Leg of lamb with fresh thyme, garlic, olive oil and anchovy fillets.
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Ingredients
Directions
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Preheat the oven to 180 ° C.
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Halve the unpeeled shallots in the length. Ris the leaves of the sprigs of thyme.
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Put the thyme leaves, peeled garlic, oil, anchovy fillets with oil and pepper in a high beaker and puree with the hand blender until marinade.
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With a knife, make cuts in the leg of lamb and rub the marinade in the meat.
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Place the shallots with the cutting edge down in the baking dish and place the leg of lamb.
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Place the sprigs of thyme on the leg of lamb. Insert the meat thermometer in the middle of the meat.
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Fry the leg of lamb in the middle of the oven until it has a core temperature of 56 ° C (rosé). This takes about 80 min.
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Arrange the unpeeled garlic in an oven dish halfway through the oven and drizzle with the oil. Pof approx. 35 min. Next to the leg of lamb in the oven.
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Take the leg of lamb out of the oven and leave on a plate covered with aluminum foil for 15 minutes.
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Remove the skin from the shallots.
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With a knife, peel garlic cloves from their peel. Prak the garlic and scoop with the shallot and shortening in the baking dish.
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Serve the leg of lamb with the shallots and gravy and cut into slices on the table.
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Nutrition
400Calories
Sodium20% DV480mg
Fat43% DV28g
Protein64% DV32g
Carbs1% DV4g
Fiber4% DV1g
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