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Leg of Lamb with Vegetable Sauce

Rosi StoyanovaRosi Stoyanova
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Maria Kostoff
Translated by
Maria Kostoff
Leg of Lamb with Vegetable Sauce
10/03/2013
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Preparation
25 min.
Cooking
60 min.
Тotal
85 min.
Servings
4-5
"You haven`t had truly juicy and aromatic lamb until you`ve tried leg of lamb prepared following this recipe."

Ingredients

  • lamb legs - 1.
  • potatoes - 12.3 oz (350 g)
  • tomatoes - 8.8 oz (250 g)
  • red wine - 1 cup (250 ml).
  • butter - 2/3 cup (150 g)
  • onions - 2 links
  • carrots - 3.
  • flour - 1 tbsp
  • garlic - 1 head
  • black pepper
  • salt
measures

How to cook

With a marinade of wine, chopped vegetables and spices, cover the chopped portions of leg and leave there for 3-4 hours.

Once removed, drain the meat and fry in batches in butter on all sides until golden – pink in color.

The vegetables from the marinade are drained and fried in oil, add flour and wine.

The meat is placed in a baking dish, pour in the sauce, which is cooked up and ready. Remove the meat and strain.

Distribute the meat in dishes as portions. Pour the sauce on.

Boil the potatoes whole, peel them and use as a side dish, sprinkled with seasonings.

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