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Roasted leg of lamb with thyme, shallot and garlic
 
 
8 ServingsPTM130 min

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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Directions

  1. Preheat the oven to 180 ° C.
  2. Halve the unpeeled shallots in the length. Ris the leaves of the sprigs of thyme.
  3. 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.
  4. With a knife, make cuts in the leg of lamb and rub the marinade in the meat.
  5. Place the shallots with the cutting edge down in the baking dish and place the leg of lamb.
  6. Place the sprigs of thyme on the leg of lamb. Insert the meat thermometer in the middle of the meat.
  7. 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.
  8. 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.
  9. Take the leg of lamb out of the oven and leave on a plate covered with aluminum foil for 15 minutes.
  10. Remove the skin from the shallots.
  11. With a knife, peel garlic cloves from their peel. Prak the garlic and scoop with the shallot and shortening in the baking dish.
  12. 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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