Leg of lamb (leg of lamb)

Ingredients for Leg of lamb (leg of lamb)

Instructions for Leg of lamb (leg of lamb)

To prepare the Leg of lamb (leg of lamb) recipe, please follow these instructions:

Remove the fat from the Lamb the mallet, and cut it into small pieces. Rub the meat with salt and pepper, and Rosemary leaf into a plug here and there. Udsmelt oily and Brown the meat in it on all sides. Put meat in a baking dish along with oily, it is browned in, and 1 cup of warm water, and cook it in the oven at 175 degrees c. Inside the meat must be bright red.

During frying onto frequently with juices and melted butter. Frying time is ½ hour per 500 G of meat should be served hot., mint sauce for, it must be eaten cold, you can either give mint sauce or a Cumberland sauce.

Cumberland sauce: cut the thinly cut must be from appelsinen and Citron into strips, and cook them for a moment in the wine. While it is still hot, add ribsgeleen and mustard powder, touched off in a little water, and finally Orange and lemon juice. Stir it well and serve the sauce cold.

Mint sauce: mix the sieved icing with the chopped mint leaves, and add little by little vinegar and water (if it seemed that the sauce is too strong, you can add a little more water). Let sauce stand in a cool place for about 3 hours.

Tips:
It is advised to wrap a piece of aluminum foil around the leg before the roast is put in the oven. By serving a papirsmanchet on. When the meat must be cut, keeps you in the leg.