Leg of Lamb with Tarragon sauce and celery puree

Ingredients for Leg of Lamb with Tarragon sauce and celery puree

Instructions for Leg of Lamb with Tarragon sauce and celery puree

To prepare the Leg of Lamb with Tarragon sauce and celery puree recipe, please follow these instructions:

Lamb Club Brown well on all sides of the Pan, seasoned and fried finished in the oven at 170-180 ° in approx. 30 min. together with thyme and garlic. The mallet must periodically over poured with frying fat.

Sauce: Forehead afkoges with vinegar, shallot and garlic. White wine is added and reduced. Demi glacen added and it all boiled into 3/4. Mounted with butter and season with salt and pepper. The sauce is crossed and the chopped tarragon leaves granted.

Celery: Celery puree peeled off and boil for Vz water the tubers, Ih milk and lemon juice until tender. The water squeezed by in a dress, and Peel blended. At the same time, boil down to the cream is thick, and the butter heats well to it is golden. Both add celery in Blender and season with salt and pepper.

Serving: Lamb is served whole and cut for your mad at the table, accompanied by the sauce and celery pureen.

Tips:
Lamb mallet can also be served with ratatouille or roasted potatoes with thyme. Times: all flesh shall roast Brown in a frying pan before it gets in the oven. Lammecarrè 500 gr for 2 pers. time ca. 10 min Lamb fillet 400 gr for 2 pers. time approx. 8 min Lamb saddle 1 kg to 4 pers. time approx. 20 min of lamb 1-1,5 kg to 6 pers. time ca. 30-35 min. most prefer to lamb meat is roasted and not too red.