Leg of Lamb with Mint Sauce
Main Dishes | European cuisine
⏳ Time
1 hour 30 minutes
🥕 Ingredients
12
🍽️ Servings
8
Description
Leg of lamb with mint sauce
Ingredients
- Lamb Neck Fillet - 2½ kg
- Olive Oil - 1 fl oz
- Thyme - ½ bunches
- Balsamic Vinegar - 1 fl oz
- Mint - 3.5 oz
- Pickled Eggplant with Peppers - 16 pieces
- Campbell's Beef Broth - 17 fl oz
- Onion - 1 head
- Carrot - 1.8 oz
- Celery salt - 1.8 oz
- Salt - to taste
- Vegetable Oil - 0 fl oz
Step by Step guide
Step 1
Trim the fat and membranes from the lamb leg. Mix olive oil with vinegar, salt, and thyme leaves, then rub the mixture onto the lamb and let it marinate in the refrigerator for half an hour.
Step 2
Trim a small amount of meat from the thin end of the leg, then place the leg in an oven preheated to 392°F for one hour.
Step 3
Sauté finely chopped onion, carrot, and celery in vegetable oil until browned, then add pieces of lamb and sear them. Pour in the broth, add mint stems, and reduce the sauce over low heat until it is halved.
Step 4
Strain the sauce, add the rinsed pickled green peppers, and cook for another five minutes. Season with salt.
Step 5
Remove the lamb from the oven and let it rest for ten minutes. Stir finely chopped mint leaves into the hot sauce.
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