Loaded lamb with garlic and mint served with glazed carrots

Ingredients for Loaded lamb with garlic and mint served with glazed carrots

Instructions for Loaded lamb with garlic and mint served with glazed carrots

To prepare the Loaded lamb with garlic and mint served with glazed carrots recipe, please follow these instructions:

The large thigh bone is cut from the meat. Coins, mustots, garlic and pine nuts are chopped very fine, possibly. In minihakker. Rasp, salt and pepper mixed in. The filling filled in where the leg was sitting. Close the lamb with meatpin and sprinkle with salt and pepper.

The bread pan is placed on the second lower rib. The meat is browned at 250 degrees C for approx. 15 minutes, the heat is turned down to 160 degrees C and the water is poured at. The lamb is placed for approx. 1½ hour (center temperature 70 degrees C). The meat rests for approx. 20 minutes before cutting into slices. The lamb shake is poured into a saucepan and reduced to half. Add cream and corn starch and pour into. Glucose, salt and pepper are added.

The carrots are cut for 2-3 cm. Long pieces. Boil 5 minutes in low salt water. Balsamic vinegar, honey, salt and pepper are boiled on a pan. The carrots are on the forehead and turned around approx. 5 minutes