Roast leg of lamb with cognac

Ingredients
1 leg of lamb
5 links onions
1 bunch fresh garlic
1 kg potatoes
parsley
4 tomatoes
salt, pepper
sunflower oil
4 tbsp cognac
100 g butter
Method
In wooden Saha place the chopped parsley and crushed garlic and a trickle add sunflower oil. Beat well. With this mixture anoint leg. Put it in the tray. Around the stack potatoes, cut into rings and chopped onion. Add salt to taste. Sprinkle top with cognac and the butter. Bake in a moderate oven. Finally, cover the leg with tomato slices and sprinkle with parsley. CRISP little.
Containers:
Difficulty
Easy
Tested
0 users
Author
vesi_rn
04 Apr 2009