Leg of lamb a la family Skovby

Ingredients for Leg of lamb a la family Skovby

Instructions for Leg of lamb a la family Skovby

To prepare the Leg of lamb a la family Skovby recipe, please follow these instructions:

Take a delicious Thawed lamb. Wash your mad under the hot faucet. Poke holes with a pointed knife spread evenly throughout the Club. In every hole filled 2-3 whole peppercorns and ca. 1/2 garlic clove (cut into 2-3 pieces). Save not on holes + garlic. As the holes are filled, they are closed with a knob of butter. Give your mad "bath" in freshly squeezed lemon juice of 1 whole lemon and rub it with 2 cloves pressed garlic. Place the Club in a large heat-proof casserole dish in the oven at 200 degrees. Give the Club a quarter of an hour on each side. While that mallet bruner, prepare dipping sauce: Dipping sauce: ingredients for dipping sauce, mix and season with salt and pepper. Place the Bowl on the stove so that it is kept warm. Sometimes around the pipes.

Turn the oven down to 180 degrees, let Club roast in 3 neighbourhood, on the one hand, taking the guards with dipping sauce every 15 minutes. Remember! Throughout the process, there must be a little vædelse (a little water) by the mallet so that it does not become dry, but not too much.

While Club FRY, made Accessories: Accessories: After 3 district shall be fireproof casserole dish with the mallet out of the oven. Pour væden from Club back in dipping sauce Bowl.

Now place the Club with the other side up on a clean large roasting pan. Place the potatoes around the mallet and sprinkle them with salt.

Mallet and potatoes with a little vædelse from dipping sauce onto the bowl. Finally, not too much, since the potatoes otherwise not for a golden color. Set roasting pan 180 degrees the heat into the oven again and give it all a neighborhood. After the first quarter sprinkled onion rings in addition to potatoes. It all onto again with dipping sauce. After a further fifteen minutes pour the chopped peeled tomatoes in addition to the potatoes with onion rings. There onto one last time with dipping sauce. To be possibly. a little salt and pepper, in addition to the potatoes. (A total of 3 quarter in oven with Mallet, potatoes, onion rings and peeled tomatoes).

Plug in the potatoes and in the Club to see if they are finished. Let EVS. the whole thing rest for 10-15 min. before serving by turning off the oven and by shutting the door slightly ajar.

After 2 hours in the kitchen with a scent of pure delights, one can hardly wait for that must be tasted. Course is served by putting the entire roasting pan onto the table and guests can take for themselves.

Optional accessories: a good Tzatziki, good bread and a good salad