Leg of lamb a la Madame Desbussont

Ingredients for Leg of lamb a la Madame Desbussont

Instructions for Leg of lamb a la Madame Desbussont

To prepare the Leg of lamb a la Madame Desbussont recipe, please follow these instructions:

Buy a Danish leg of Lamb with the butcher and ask him to cut the leg from the hip, but let the shank sit on. Cut the shank of (you can also ask the butcher about it), and got it in a pan and cover it with cold water. When it has been given a rehash, skimmed it and Add onion and garlic, Bay leaves, parsley, Rosemary and thyme stems. It is cooked in an hour's time and in the meantime peeled the potatoes and cut into thin slices and spread out in the bottom of a roasting pan, slices of Onion is distributed out along with the thyme leaves, garlic oil, salt and pepper. It is repeated 4 times, and must end with a layer of potatoes.

Lamb Club rubbed well into a halved garlic and seasoned well with salt and freshly ground pepper, added on top of the potatoes and the hot lamb Fund poured out over just to cover the potatoes. Made in preheated oven at 180 degrees for 1 1/2-2 hours.

In the meantime prepared pestoen. All of the ingredients in the blender and then sieved. Pesto oil is stored for no and pesto mass (it is left in the sieve) lubricated on slices of Italian bread, after which slices of tomato is on as well as a little garlic oil and coated with parmesan cheese. Just before serving the Lamb Club, the gratineres up under the grill in the oven, and place a Basil leaf on top.

When the mallet is finished, cut the lamb into slices and served on the potatoes and next to serves tomato loaves and pesto oil. As salad can be recommended Arugula tossed in Xérés (Spanish sherry-vinegar) and olive oil.