Fried leg of lamb with vegetables
6 servings
80 minutes
Roasted lamb leg with vegetables is a luxurious dish of French cuisine that combines the tenderness of meat and the aroma of baked vegetables. Inspired by the traditions of festive dinners, it is perfect for a ceremonial table. The lamb, infused with garlic aroma and freshness of rosemary, is roasted to a golden crust while retaining its juiciness inside. Potatoes, carrots, onions, and zucchini absorb the meat juices, becoming rich and appetizing. It is served with a rich sauce based on wine and broth that adds depth to the flavor. This dish not only delights gastronomically but also becomes a symbol of cozy gatherings, bringing people together at one table.
1
Preheat the oven to 200 degrees.
2
Rub the lamb leg with salt and pepper. Place it on a baking tray, add rosemary sprigs on top, and arrange garlic around the leg. Roast for 20 minutes, then turn the leg over, add potatoes, and drizzle with fat, return to the oven for 15 minutes. Turn again and roast for another 15 minutes.
- Leg of lamb: 2 kg
- Fresh rosemary: 3 stems
- Garlic: 6 cloves
- New potatoes: 500 g
3
Place carrots and onions on the baking tray, mix with potatoes in fat, and return to the oven. Fry for another 15 minutes, then add zucchini. Mix the vegetables in the fat and return to the oven for 15 minutes. Remove the leg and vegetables to a plate and keep warm.
- Baby carrots: 250 g
- Leek: 6 pieces
- Courgette: 250 g
4
For the sauce, take the fat with meat juices from the pan and heat it over medium heat. Add flour and cook, stirring, for 2 minutes. Then gradually add the broth and wine. Cook for 2 minutes, then pour into a sauceboat.
- Wheat flour: 1.5 tablespoon
- Dry red wine: 150 ml
- Beef stock: 150 ml
