Young leg of lamb laced with rosemary
Last Updated on
ingredients
1 pk leg of lamb 7 cloves of garlic 3 sprigs of young rosemary 100 g white onion 100 g carrot 100 g leek 400 ml olive oil 12 pk cherry tomato 500 g lamb bones 500 ml veal stock 80 g butter
progress
For lovers of tender lamb
1.
First, prepare the sauce: Sear the lamb bones in a pan on the stove. Add the stock and cook until it reaches the desired thickness. Remove the rosemary stems and chop the leaves finely, along with the thyme leaves. Peel and crush the garlic. Meanwhile, make small incisions in the leg of lamb and sprinkle with salt and pepper. Peel the garlic and cut the young rosemary sprig into pieces. Stud the leg with 6 garlic cloves and the rosemary pieces. Wrap in cling film. Peel the onions and cut them into quarters, remove the outer leaves and the bottom of the leeks and cut them into pieces. Wash the carrots and cut them into rounds. Wash the potatoes and boil them in their skins in lightly salted water for 4-5 minutes. Drain the potatoes and let them cool slightly.
2.
Preparing the leg of lamb: Grill the leg of lamb directly in the Big Green Egg on a cast iron grill for 15 minutes until golden brown on both sides. Remove the leg from the BGE and place in the cast iron kettle with the onion, leeks and rosemary. Then place the cast iron kettle on the grill, close the dome of the green egg and cook for 30 minutes.
3.
Stir chopped rosemary, garlic and butter into the sauce. Cover the kettle to keep the sauce warm. Remove the cauldron from the BGE, take out the lamb and wrap this with foil. Cover the cauldron with a lid to keep the Vegetable Recipes warm. Put the cherry tomatoes in the cauldron add 300ml olive oil and the chopped rosemary. Place the kettle on the grill and put the potatoes next to it. Do for another 10 minutes, turning the potatoes occasionally. Take the cauldron with the tomatoes and potatoes off the grill.
4.
Sprinkle the potatoes with salt and pepper and cover with foil. Slice the lamb into fine slices, divide among the plates along with the Vegetable Recipes from the cast iron kettle and the tomatoes. Serve with the sauce, enjoy!
