For 6 people:
- 1 leg of lamb (about 1.5 kg)
- Iodized salt, pepper from the mill
- 1 unwaxed lemon
- 4 tbsp olive oil
- 1 whole bulb of garlic
Roast Recipes
- 3 bay leaves
- 750 grams of carrots
- 2 unwaxed oranges
- 1 tsp honey
- 1⁄2 TL Zimtpulver
Preparation:
1. Rinse the leg of lamb, pat dry and season. Wash the lemon in hot water and cut into quarters. Heat the oil in the frying pan. Sear the meat in it. Add 1 cup water, garlic, bay leaves and lemons. Cover and roast the meat for about 70 minutes. Turn in between.
2. Peel the carrots. Rinse the oranges in hot water. Grate the peel and squeeze the fruit. Boil the carrots with orange juice and a little salted water for about 15 minutes. Mash carrots. Season with orange zest, honey, cinnamon, salt and pepper.
3. Prick the meat on the bone. If the gravy is clear, the meat is done. Leave to rest for about 10 minutes. Serve with puree. This goes well with potatoes.
Per person: approx. 680 kcal E 49 g, F 42 g, KH 14 g Cholesterol: approx. 175 mg Preparation: approx. 2 hours
