Lamb in foil II

Ingredients for Lamb in foil II

Instructions for Lamb in foil II

To prepare the Lamb in foil II recipe, please follow these instructions:

If possible, let the butcher bark out for them, but make sure to get your leg home. Remove excess fat from the club, roll it and tie with cotton yarn. The onions are peeled and cut into smaller pieces. Garlic cloves are peeled and chopped roughly.

Onions, garlic and esdragon come in a deep phase and the red wine is poured over. Add well with pepper, put the chicken and bone in the marinade and let it be served in a cool place for at least 24 hours. Both meat and bone are reversed several times during the marinering period.

Pears, carrots and parsley are made and cut into suitable pieces. The tomato is rinsed and halved.

All the vegetables come in a frying pan with the leg. Pour 2 cups of marinade by, close the bagpipe and cut a pair of air holes in the top of the bag. Place the bag on the grid over the pan and let the meat rise approx. 1 hour at 225 degrees. When the cooking time is around, the roast poop is opened gently and while the steps are allowed to stand and pull, sauce and vegetables are passed through a sieve into a small saucepan. Stir in the cream and let the sauce stand and cook a little, until it has a suitable consistency. The meat is cut into slices and arranged on a hot serving dish.

The sauce is served separately.