| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Sainsbury2, Sainsbury’s |
6 |
servings |
INGREDIENTS
| 3 |
tb |
Olive oil |
| 1 |
|
Carrot; sliced |
| 2 |
|
Onions; sliced |
| 1 |
|
Stick celery; sliced |
| 750 |
ml |
Dry red wine; (1 bottle) |
| 1 |
|
Bouquet garni |
| 12 |
|
Juniper berries |
| 12 |
|
Whole black peppercorns |
| 1 |
|
Leg of lamb |
INSTRUCTIONS
1. Heat the oil in a large saucepan, saute the carrot, onions and celery
until softened but not browned.
2. Add the wine, bouquet garni, juniper berries and peppercorns.
3. Bring to the boil and simmer the marinade for approximately 20 minutes
until the vegetables are tender.
4. Place the leg joint in a deep non-metallic dish.
5. Pour the marinade over the meat so that the meat is completely covered.
Cover and marinate for 24 hours in the refrigerator, turning meat
occasionally. Remove the meat and reserve the marinade.
6. Preheat the oven to 190°C, 375°F, gas mark 5.
7. Place the leg joint in a roasting tray. Cook in the preheated oven for
25 minutes per 500g (1lb) plus 25 minutes. When the leg is cooked, remove
from the tin, cover and keep warm.
8. Allow to rest for 10-15 minutes before carving.
9. Strain the marinade, pour into the roasting tin and bring to the boil
over a moderate heat stirring well to incorporate the meat juices.
10. Serve with the carved meat.
Converted by MC_Buster.
NOTES : Ideally this recipe requires marinating, which will intensify the
flavours.
Converted by MM_Buster v2.0l.
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