Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Leg of lamb
Topping
Jus
How it's done
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Leg of lamb
Score the leg of lamb evenly (approx. 1.5 cm deep) using a sharp knife. Place the garlic in the incisions. Season the lamb. Heat the oil in a roasting tin in the lower half of an oven preheated to 240°C. Brown the lamb in the tin for approx. 7 mins. on each side. Turn the oven down to 180°C.
Topping
Mix the onion with all the other ingredients up to and including the egg white, season with salt. Spread the mixture over the leg of lamb, press down. Cook the lamb for approx. 50 mins. (core temperature approx. 60 °C. Remove from the oven, cover and leave to rest for approx. 10 mins. before carving.
Jus
Wipe the cooking fat from the roasting tin, pour in the red wine and loosen any bits that have stuck to the bottom, strain into a small pan. Pour in the stock, bring to the boil, simmer for approx. 5 mins., season the jus.
Carve the lamb, serve with the jus.
| Serve with: | Baked potatoes. |
|---|
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