The original dish to the festive table: lamb leg baked with vegetables

Many housewives prepare something daily from pork, beef or chicken. Varied daily menu can be a dish of lamb. If your plans include preparing meat for a festive table, then we suggest using the following recipe.

Lamb leg baked with vegetables

At once we will make a reservation: it is a difficult recipe, and it assumes use of a considerable quantity of various components. By your taste and desire, you can add or exclude a particular product. But it is worth knowing that a great taste and aroma is achieved precisely by combining these components. Lamb leg baked with vegetables is prepared from the following products:

• Lamb leg (it is better to take lamb meat) - 1 piece;
• A bunch of parsley;
• One medium carrot;
• 1-2 heads of onions;
• Leeks - a few stems;
• 2-3 spoons of tomato paste (or 1-2 tomatoes);
• Salt, bay leaf;
• Dry thyme, rosemary, black pepper peas;
• A quarter of a glass (about 50 g) of vegetable oil;
• 2-3 tablespoons of granulated sugar;
• Red wine - about 100 ml;
• Dijon mustard - 1 spoon;
• Rosemary sauce (the recipe is given below);
• Branches of fresh rosemary;
• Cherry tomatoes (5-8 pieces);
• Potatoes - several large tubers.

Technology of preparation

How is the baked leg prepared ? The photo of the ready dish demonstrates how delicious the meat can be if you cook it according to this recipe.

1. First of all, the leg of the leg should be thoroughly washed and dried. Strip off the top of the bone from the film.

2. Cut the carrots into slices, and the onions into half rings. Rinse the leeks and cut into mugs.

3. Pour the vegetable oil into the saucepan. Put it on the fire for reheating. In oil, save prepared vegetables. After a couple of minutes of roasting, put them sliced tomatoes, or tomato paste. Cook for another 10 minutes. Do not forget to stir the food so that it does not burn. After that, add parsley, salt, thyme, bay leaves, rosemary, black peppercorns, a little sugar and cold water (about a liter). As everything boils, pour in the specified amount of wine. Wait for the boil again. Do not cover the pan.

4. Put the leg of the sheep in the oven. Bake it at 200 degrees for half an hour. The purpose of this stage is to brown the meat. After that, transfer it into a pan with boiling herbs and vegetables.

5. Stew the meat for an hour. It should soak up the broth and absorb the aroma of herbs and spices. Cook the foot on low heat.

6. After extinguishing, remove the lamb from the pan. When the meat is slightly cooled, grease it with Dijon mustard and put on a baking sheet covered with a thin layer of vegetable oil. Next, lay the vegetables: chopped potatoes and cherry tomatoes. Lamb leg baked with vegetables should be juicy. Therefore, periodically water it with grease. Keep the dish in the oven until the potatoes are ready

7. In the meantime, strain the broth in which lamb was stewed. Vegetables should remain in the sieve. In the center of the plate put a ready foot, along the edges lay potatoes, cherry, onions and carrots. Decorate the meat with a branch of fresh rosemary and pour the sauce. That's how the leg of lamb (baked) is prepared. The recipe, as you can see, is not simple, but it is unusually tasty.

How to cook rosemary sauce

Ingredients:

• Slightly more than half a glass of red wine (about 120 ml);
• 200 ml of meat broth;
• A spoonful of dry rosemary;
• Sauce "Demiglas" - a glass (about 200 grams);
• On a spoonful of salt and sugar.

Technology of preparation

Lamb leg baked with vegetables is a delicious and satisfying dish. A special flavor will give it a sauce. In the saucepan mix the wine and dry rosemary. Bring to a boil. Remove the wine by 2/3. You should feel the pronounced aroma of the grass. Pour broth, put sugar and salt. Cook the sauce until it evaporates halfway. Strain the resulting mass, squeeze out the rosemary. Add the "Demiglas". Bring to a boil and try again on salt. Are you ready? Pour the meat and serve the dish to the table. Bon Appetit!