Ingredients for 4 people:
1 boneless leg of lamb (approx. 1 kg)
salt, pepper
50 g dried pears
100 ml white wine
2 tsp sambal oelek
4 tsp thyme leaves (preferably fresh, alternatively 2 tsp dried thyme)
1-2 garlic cloves
8 walnut kernels
Kitchen twine
3 tablespoons oil
1 glass (400 ml) lamb stock (or instant meat stock)
1 savoy cabbage (approx. 1 kg)
250 g brown mushrooms
125 g crème fraîche
Preparation:
1. Pat leg of lamb dry and season inside and out with salt and pepper. Cut pears into small pieces, place in a small saucepan, pour wine and cook 10 - 15 minutes until soft and all liquid has evaporated. Mash pears and mix with sambal oelek and thyme. Peel garlic and press into the mixture. Chop walnuts and stir in. Coat the inside of the leg of lamb with the pear sauce and tie with kitchen string.
2. Heat 2 tablespoons of oil in a roasting pan. Sear leg of lamb on all sides. Add lamb stock. Cook in the preheated oven at 200 degrees (gas: level 3-4, convection oven: 180 degrees) for about 1 hour. Turn the meat from time to time.
3. Clean savoy cabbage and cut into small pieces. Steam in a little salted water for 25-30 minutes. Clean the mushrooms and cut them in half. Heat the remaining oil and fry the mushrooms in it. Season with salt and pepper. Drain savoy cabbage, drain well and add mushrooms.
4. Remove the leg of lamb from the roaster and let it rest for 5-10 minutes. Dissolve the gravy with a little water and pour through a sieve into a small pot.
Stir in the crème fraîche and reduce the sauce to a light creamy consistency. Season to taste with salt and pepper. Slice the leg of lamb and serve with the sauce and savoy cabbage and mushroom vegetables. Serve with boiled potatoes.
Preparation time approx. 1 ½ hours.
Per serving approx.
Calories: 635
Joule: 2652
Protein: 63,3 g
Fat: 35.6 g
Carbohydrates: 15 g
(FoodCentrale by ddp images)
