Joint of lamb recipe
Joint of Lamb recipe
⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
|2||carrots, peeled and sliced|
|750 g||joint of lamb, boneless|
|125 ml||dry white wine|
|1 tbsp||tomato puree|
|salt and freshly ground black pepper|
|3 clove(s)||garlic, sliced lengthwise into several pieces|
|2 tbsp||cold butter flakes|
Mix the wine with cognac, water and tomato purée.
Preheat the oven to 150°C.
With a sharp knife make small incisions into the flesh of the lamb and press the garlic slices into them. Brush the meat with oil all around. Season with salt and pepper. Place the meat into a casserole dish and add the vegetables. Pour over the wine mixture and roast for 2 hours. Occasionally pour over the gravy and add some water, if necessary.
Switch off the oven, but keep the meat warm in there. Transfer the gravy and the vegetables into a saucepan. Purée and add some water when the sauce is too thick. Bring to a boil and season to taste with salt, pepper and sugar. Whisk in the cold butter flakes.
Cut the meat in neat slices and serve with the sauce.
ca. 15 min
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