Herb stuffed leg of lamb

Ingredients for Herb stuffed leg of lamb

Instructions for Herb stuffed leg of lamb

To prepare the Herb stuffed leg of lamb recipe, please follow these instructions:

Lamb boned and filled a club with minced garlic, parsley and Rosemary. There are laces and Brown by then rubbed into the Sage and sea salt. FRY rosa in the oven at about 200 degrees for approximately 40-45 minutes. The top cut of fennikelen, and the cut in pieces and sauté with thyme and onions in hot oil. Cream admissible on, and it's all cooked tender. Blended and sifted, and 2-3 egg blended into the mass. Place in moulds and bake in water bath for about 25 minutes at 180 minutes. Rhubarb rinsed and peeled off. Shell blanched and a cylinder form covered with this. The rest of the rhubarb cut into brunoise. Half of sugar caramel is located and a little lamb fund met on, and it boils down to a glace, (limeagtig texture) in which the rhubarb quick flips in before they fill in cylinder form. Little herbs and bacon Sauté of, and the halved cabbage met on, after which it will be covered with the Lamb Foundation, and braiseres finished under the lid for approximately 25-30 minutes. A little lamb fond and lemon thyme boiled down to a fumet wherein they fintskårede potatoes be turned in prior to the taglægges in a form with shallots and a little butter. Bake at 200 ° for about 35-40 minutes. To be the last sugar, caramel sauce and deglacere with orange juice, red wine vinegar and red wine. Boil down and accepted by brombærerne along with the nedkogte lamb Fund. Cooked to the proper consistency, sifted and mounted with butter just before serving.