Fltilyklar
Slow-Cooked Leg of Lamb with Broth, Oven-Baked Vegetables and Potatoes au Gratin
Note: It takes 5 hours to prepare this dish.
(4-6 people)
1 leg of lamb, 2-2.5 kg
0.5 dl olive oil
3-4 cloves garlic
2 carrots
2 large tomatoes
1 bay leaf
2 twigs of thyme
1 onion
salt and pepper
10 strands rosemary
2 twigs of rosemary
2 twigs of estragon (tarragon)
1.5 l cold water
100 g soft butter
2 tbsp lemon zest
½ tsp honey
Clean the fat off the leg, and remove the pelvic bone and the shank. Place the leg on a rack above a baking tray and put in bottom half of pre-heated oven (80°C). Cook for 90 minutes. Chop the onion, carrots and garlic (not too finely) and brown in the oil with the pelvic bone and the shank. Transfer to a flameproof casserole along with the tomatoes, the bay leaf and the thyme. Place in the oven with the leg for 30 minutes, then remove and put into a pan, pour the water over and slowly bring to a boil. When the broth begins to boil it is advisable to remove all fat from the surface. Lower the heat and let the broth simmer for an hour. Sift the broth in a fine sieve, wash the pan, put the broth back into it and simmer for 30 minutes. Add half the finely chopped rosemary, thyme and tarragon and leave for a few minutes.
Take the leg out of the oven when it has cooked for 90 minutes. Leave for 5 minutes before sprinkling withsalt and pepper. Rub the spices well into the meat. Put the leg back in the oven and cook for 45 minutes. Pour the broth over the meat every 10 minutes for 50 minutes until the pan is empty. Heat the oven to 175°C and cook the leg for 15 more minutes. Then take it out, put it into a flameproof casserole with a lid (or use aluminium foil). Leave for 20 minutes and then serve. (Note: To use this recipe the leg must have thawed in a refrigerator for 3-4 days after the bones were removed. The temperature by the bone should be 8°C).
Remove the baking tray with the broth from the oven, and scrape the bottom of the tray well. Sift the broth through a piece of cloth and remove fat before heating up to boiling point. Whip the butter, the lemon zest, the honey and the rest of the herbs in a blender. The butter mix is then added to the simmering broth. Add salt and pepper to taste before serving.
Potatoes au Gratin
500 g peeled potatoes
200 g melted butter
1-2 large, coarsely chopped onions
salt, pepper
50 g grated Parmesan cheese
Cut the potatoes into thin slices and arrange them in a flameproof casserole. Brush each layer of potatoes with butter, add salt and pepper and finally the onions. Repeat until the casserole is full. Then put it into the oven with the meat (80°C) and cook for an hour. Spread the cheese on top and but the casserole back into the oven, this time for 15 minutes at 175°C. When the meat is removed from the oven it’s a good idea to prick the potatoes; if they aren’t ready, leave them in the oven while the leg is waiting to be served.
The potatoes should be golden brown and served in the casserole.
Baked Vegetables
1 zucchini
1 egg plant
1 red sweet pepper
1 yellow sweet pepper
10-15 fresh silver onions
5-10 pcs. baby corn
3 tbsp butter
black pepper
5 tbsp sweet white wine (optional)
salt
Slice the egg plant, salt it and leave for 20 minutes before washing and slicing into coarse squares along with the zucchini, the peppers and the baby corn. Peel the onions and mix with the other vegetables. Then put these into a flameproof casserole with a fitting lid. Pour the white wine and the butter over the vegetables and sprinkle with freshly ground black pepper. Then close the casserole and put into the oven with the meat and the potatoes (80°C). Bake for 30 minutes, stirring regularly. Keep the vegetables in the oven when increasing the heat to 175°C and leave for 15 minutes. Remove from oven with the meat. Add plenty of salt, stir and leave until served.
(4-6 people)
1 leg of lamb, 2-2.5 kg
0.5 dl olive oil
3-4 cloves garlic
2 carrots
2 large tomatoes
1 bay leaf
2 twigs of thyme
1 onion
salt and pepper
10 strands rosemary
2 twigs of rosemary
2 twigs of estragon (tarragon)
1.5 l cold water
100 g soft butter
2 tbsp lemon zest
½ tsp honey
Clean the fat off the leg, and remove the pelvic bone and the shank. Place the leg on a rack above a baking tray and put in bottom half of pre-heated oven (80°C). Cook for 90 minutes. Chop the onion, carrots and garlic (not too finely) and brown in the oil with the pelvic bone and the shank. Transfer to a flameproof casserole along with the tomatoes, the bay leaf and the thyme. Place in the oven with the leg for 30 minutes, then remove and put into a pan, pour the water over and slowly bring to a boil. When the broth begins to boil it is advisable to remove all fat from the surface. Lower the heat and let the broth simmer for an hour. Sift the broth in a fine sieve, wash the pan, put the broth back into it and simmer for 30 minutes. Add half the finely chopped rosemary, thyme and tarragon and leave for a few minutes.
Take the leg out of the oven when it has cooked for 90 minutes. Leave for 5 minutes before sprinkling withsalt and pepper. Rub the spices well into the meat. Put the leg back in the oven and cook for 45 minutes. Pour the broth over the meat every 10 minutes for 50 minutes until the pan is empty. Heat the oven to 175°C and cook the leg for 15 more minutes. Then take it out, put it into a flameproof casserole with a lid (or use aluminium foil). Leave for 20 minutes and then serve. (Note: To use this recipe the leg must have thawed in a refrigerator for 3-4 days after the bones were removed. The temperature by the bone should be 8°C).
Remove the baking tray with the broth from the oven, and scrape the bottom of the tray well. Sift the broth through a piece of cloth and remove fat before heating up to boiling point. Whip the butter, the lemon zest, the honey and the rest of the herbs in a blender. The butter mix is then added to the simmering broth. Add salt and pepper to taste before serving.
Potatoes au Gratin
500 g peeled potatoes
200 g melted butter
1-2 large, coarsely chopped onions
salt, pepper
50 g grated Parmesan cheese
Cut the potatoes into thin slices and arrange them in a flameproof casserole. Brush each layer of potatoes with butter, add salt and pepper and finally the onions. Repeat until the casserole is full. Then put it into the oven with the meat (80°C) and cook for an hour. Spread the cheese on top and but the casserole back into the oven, this time for 15 minutes at 175°C. When the meat is removed from the oven it’s a good idea to prick the potatoes; if they aren’t ready, leave them in the oven while the leg is waiting to be served.
The potatoes should be golden brown and served in the casserole.
Baked Vegetables
1 zucchini
1 egg plant
1 red sweet pepper
1 yellow sweet pepper
10-15 fresh silver onions
5-10 pcs. baby corn
3 tbsp butter
black pepper
5 tbsp sweet white wine (optional)
salt
Slice the egg plant, salt it and leave for 20 minutes before washing and slicing into coarse squares along with the zucchini, the peppers and the baby corn. Peel the onions and mix with the other vegetables. Then put these into a flameproof casserole with a fitting lid. Pour the white wine and the butter over the vegetables and sprinkle with freshly ground black pepper. Then close the casserole and put into the oven with the meat and the potatoes (80°C). Bake for 30 minutes, stirring regularly. Keep the vegetables in the oven when increasing the heat to 175°C and leave for 15 minutes. Remove from oven with the meat. Add plenty of salt, stir and leave until served.
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