Long-term roast leg of Lamb with garlic potatoes and eggplant cream

Ingredients for Long-term roast leg of Lamb with garlic potatoes and eggplant cream

Instructions for Long-term roast leg of Lamb with garlic potatoes and eggplant cream

To prepare the Long-term roast leg of Lamb with garlic potatoes and eggplant cream recipe, please follow these instructions:

Dry lamb Club of with paper towel. Cut with a sharp knife small pockets in the surface. Advantage the dried Rosemary in the pockets and sprinkle with salt and pepper. Set lemon slices onto the surface with small wooden sticks or kødnåle. Put the mallet on a rack in a roasting pan and roast it in the oven at 150 degrees C at the bottom. alm. oven for about 2 hours and 50 minutes. The Centre temperature must be 70 degrees C before lamb Club is finished.

Tag mallet out and let the rest well covered in aluminum foil and tea towels for about 30 minutes.

Garlic Potatoes: slice the garlic through the Middle so fedene will be half, skil fedene from each other. Turn the garlic and potatoes in the oil. Flavored with salt and pepper. Fry the potatoes about 60 min. in saucepan under lamb mallet until golden and crispy.

Eggplant cream: Behind the aubergines in the oven with approximately 45 min until they are quite soft and tender. Take auberglnerne out and let them cool off. Scrape the flesh out of the eggplants and blend it with oil. Season with lemon juice, salt & pepper.