Leg of Lamb with Root Vegetables and Pan Sauce
Juicy leg of lamb over root vegetables makes a classic festive dinner where meat, vegetables and pan sauce naturally come together. This recipe for leg of lamb …
Ingredienser
Instructions
Peel celery root, yellow beets and shallots.
Cut the vegetables into rough pieces.
Clean the Brussels sprouts.
Place the vegetables in a roasting tray and toss with olive oil, salt and pepper.
Pour water into the roasting tray.
Make small cuts in the leg of lamb with a sharp knife.
Insert garlic cloves and rosemary into the cuts.
Rub the leg of lamb with olive oil.
Sprinkle with salt and freshly ground pepper.
Place the leg of lamb over the vegetables.
Roast at 90 degrees for 5 to 6 hours, until the core temperature is about 65 degrees.
Remove the leg of lamb from the oven and strain off the pan juices.
Place the leg of lamb back in the oven.
Increase the temperature to 225 degrees and roast for another about 10 minutes, until the surface is golden.
Let the meat rest before slicing.
Bring the pan juices to a boil in a saucepan.
Stir cornstarch into a little cold water and thicken the sauce.
Season with salt and pepper.
Serve the leg of lamb with root vegetables and pan sauce.
Nutrition per serving
Energi ca. 536 kcal
Protein 37.3 g
Fett 35.3 g
Karbohydrater 18.2 g
Fiber 3.8 g
Sukker 5.0 g
Salt 3.5 g
Tips & tricks
Let the meat rest before slicing and cut across the grain. This makes the slices juicier and more pleasant to eat.
Did you know?
Leg of lamb becomes especially good when cooked slowly at low heat over root vegetables because the vegetables absorb flavor from the meat and pan juices. Garlic and rosemary give classic lamb aroma, while the short browning at the end gives a nicer surface.
