Leg of Lamb with esdragonsauce

Ingredients for Leg of Lamb with esdragonsauce

Instructions for Leg of Lamb with esdragonsauce

To prepare the Leg of Lamb with esdragonsauce recipe, please follow these instructions:

The mallet is prepared by scratching the skin off and cut the flesh off the leg by the ankle joint, so that the meat does not pull itself together. Then rubbed the mallet with salt and pepper and put about 4 cloves of garlic under the skin. Club meeting Brown on the Pan in olive oil and butter and FRY in the oven at 180 degrees for a good 2 hours. The corn boiled in salted water for about 20 minutes and the grains are cut off. The mushrooms sliced and onions and parsley chopped fine skalotte. The entire Sauté in butter together with the pressed garlic.

For the sauce chop onions finely and skalotte Sauté and 2 ½ dl. Add balsamic vinegar and boil up. Then add 2 ½ dl. red wine and it all boils down to about half. Add 3 ½ dl. whipping cream and reduce to sauce consistency. Finally, seasoned with salt and pepper and fresh chopped tarragon. Lamb mallet cut out and is served along with the leg on a large platter surrounded by the accompaniments. The sauce is served on the side. As an accessory may be served mashed potatoes. In order to make a good mashed potatoes it is best to bake the potatoes on a bed of coarse salt. Thus pulled the juice out of the potatoes. Then prepare the bog in the normal way, and finally add possibly finely chopped black Nicoise olives.