Leg of lamb roasted with lavender, rosemary, thyme and garlic

Leg of lamb roasted with lavender, rosemary, thyme and garlic


Leg of lamb — 1 kg
Lavender — 1 tsp
Rosemary — a few sprigs
Thyme — a few sprigs
Garlic — 2 cloves
Leeks — the white part
Sea salt
Ground black pepper
White balsamic vinegar or wine
Potatoes — 500 g
Cherry tomatoes — for the filing
Cognac for flambe — 50 ml
Cilantro or parsley for filing
Sleeve for baking


1. Leg of mutton wash, Pat dry. Trim the excess fat.
2. Well sprinkle wine vinegar, salt and pepper.
3. To make deep cuts throughout the leg. Garlic cut into thin slices, stick in every slice, there to stick a pinch of lavender. Set aside to marinate for 1.5 hours–2.
4. The potato to wash it thoroughly. To the bottom «of the sleeve for baking» put the potatoes, a few cloves of garlic, coarsely chopped leeks.
5. On top of the potatoes put the leg of mutton, leg — a few sprigs of rosemary and thyme. Tie the sleeve on both sides, transfer to a baking dish. Bake at 180 With 2-2. 5 hours (meat should be well separated from the bones).
6. Ready to shift the leg with potatoes in a dish for feeding.
7. Before serving, pour over the dish with the brandy, ignite.

Bon appetit!


You can leave a response, or trackback from your own site.

Leave a Reply

счетчик для сайта