Cooked leg of lamb with caper sauce recipe
Cooked Leg of Lamb with Caper Sauce recipe
|1||leg of lamb, bones removed, tied with kitchen string|
|250 ml||dry white wine|
|salt and pepper|
|100 g||pasta (farfalle)|
|For the sauce:|
|400 ml||cooking liquid of the leg of lamb|
Preheat the oven to 180°C.
Wash, clean and coarsely chop the vegetables. Put the leg of lamb with all the other ingredients, except the pasta and the potatoes, in a large saucepan. Pour in sufficient water to cover the meat, then bring to a boil. Cover and transfer into the oven. Cook in the oven for 2 hours. After 30 minutes cooking time, skim any scum off the surface.
In the meantime, peel and dice the potatoes. 30 minutes before the end of cooking time, add the diced potatoes and after another 15 minutes add the pasta.
In a small saucepan melt the butter. Dust with flour, then add 300-400ml cooking liquid of the lamb, stirring constantly. Simmer for 10 minutes. Add the cream, chopped herbs, capers and season to taste with salt and pepper.
When the potatoes and the pasta are tender, carve the leg of lamb and serve with the vegetables and pasta and the sauce.
ca. 40 min
ca. 2 hrs
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