Leg of lamb

1

When it comes to fresh herbs, you can mix many different ones, or only use, for example, rosemary or thyme. Either way, you should have at least 1 of these 2 for leg of lamb. I used about half a pot of these herbs: rosemary, thyme, parsley and basil. I also had a couple of tablespoons of chopped parsley.

2

Mix this together and make a marinade with a hand blender:

• Fresh herbs
• about. dl olive oil
• 1-2 tablespoons of pepper

– you must wait to salt until just before you put the leg of lamb in the oven

Set the oven to 225 degrees.

3

It is perfectly fine that the leg of lamb is not completely thawed, but it should be soft on the outside so that the marinade adheres. So at least semi-tint.

Place a couple of layers of plastic wrap over the counter, enough so that it can be wrapped around the entire thigh when you have finished applying the marinade.

4

Spread the herb marinade well around the whole leg of lamb and wrap the plastic foil around the whole leg. Put this in a plastic bag (so that the bag doesn’t leak into the fridge) and let it all set in the fridge overnight. If you have a fresh or thawed leg of lamb, you can also do this the same morning and put it straight in the oven. You don’t have to keep it in the fridge overnight, but the flavors set extra well if you have time for it.

5

It is perfectly fine that the leg of lamb is not completely thawed, but it should be soft on the outside so that the marinade adheres. So at least semi-tint.

Place a couple of layers of plastic wrap over the counter, enough so that it can be wrapped around the entire thigh when you have finished applying the marinade.

6

Now it’s time to add salt. Sprinkle salt evenly on the leg of lamb and put the whole form into the oven. Now it should be left at 225 degrees for 20-30 minutes, this to get a nice crust that locks in a lot of the good power so that the roast becomes juicy.

7

When the crust is golden and nice, turn down the heat to 70 degrees. Here you can vary from 65-85 degrees, it depends on how pink you want the meat to be when it is cooked. Leave the oven door open for about 5 minutes to quickly bring down the temperature. I choose 70 degrees, then it will be the right light pink for my taste. At this temperature, the leg of lamb can stay in the oven for a day if you want, the core temperature will not be higher than the temperature you have set the oven to. To get the effect of slow cooking, it must be left for a minimum of 8 hours.

Put the potatoes on the boil.

Take the leg of lamb out of the oven and place it in a new form, wrapped in aluminum foil.

Let the leg of lamb rest for approx. 30 minutes while you prepare the sauce, potatoes and side dishes.

If I can make a recommendation for wine, I would choose a wine with the grape Tempranillo or Nebbiolo. Today I have chosen Vina Tondonia Reserva 2007, item number 2176605 at Vinmonopolet.

8

Melt butter, add wheat flour and let this become chocolate brown over medium heat. Here you have to stir constantly so that the base of the brown sauce does not burn. The whole thing should get an even and nice chocolate brown colour.

Then you add the stock little by little, let it absorb into the milk mixture until you have the right consistency for the sauce.

Add a splash of cream (can be omitted) If you cannot tolerate wheat flour, you can just add cornstarch to the reduced power.

Leave the sauce on the lowest heat.

You can also use red wine sauce for this dish, then replace the veal stock with stock from the lamb roast.

9

Now you take out the vegetables to be used as a side dish.

Fry mushrooms in plenty of butter if you want mushrooms.

The root vegetables/beetroot: Boil these for about 4 minutes and strain off the water. Melt some butter in a frying pan and give the vegetables a good fry in the butter for 3 minutes.

Then all you have to do is cut up the meat, dander the accessories, pour into the glasses, sit at the table and simply feast 🙂 Enjoy!