Leg of lamb in ju sauce
15 servings
200 minutes
Recipe by Nikolay Bobrov, brand chef of the Tunguska restaurant.
1
Wash chicken feet, wings, and lamb bones. Dry and coat in flour.
- Chicken feet: 195 g
- Chicken wings: 100 g
- Lamb bones: 195 g
- Wheat flour: 14 g
2
Preheat the oven to 210 degrees.
3
Place the floured ingredients on a baking sheet and bake in the oven until golden brown.
4
Wash and randomly chop the leek. Send it with the paws, wings, and bones for 5 minutes.
- Leek: 22 g
5
Remove the baking tray from the oven, transfer all contents to a pot and add water. Add wine, mirin sauce, and soy sauce.
- Water: 2.15 l
- Dry white wine: 70 ml
- Mirin: 175 ml
- Soy sauce: 100 ml
6
Cook on low heat for 10 hours.
7
Strain the sauce and add the starch diluted in water. Season with salt and pepper. The lamb dish is ready.
- Cornstarch: 12 g
- Salt: 31 g
- Ground black pepper: 9 g
8
Rub the lamb leg with salt and ground pepper. Leave it overnight.
- Leg of lamb: 3 kg
- Salt: 31 g
- Ground black pepper: 9 g
9
Prepare the marinade. Combine vegetable oil, garlic, thyme, paprika, and grill seasoning and blend in a blender.
- Vegetable oil: 500 ml
- Garlic: 22 g
- Fresh thyme: 3 g
- Smoked paprika (pimenton): 5 g
- Condiments and seasonings: 1 teaspoon
10
Coat the leg with the prepared marinade and place it in a warm spot for 5-6 hours.
- Leg of lamb: 3 kg
11
Then tightly wrap in food film to avoid holes and send to the oven for 3 hours at 100 degrees.
12
Periodically check the meat's readiness: it should easily come off the bone and be tender.
