Leg of lamb with rosemary and thyme

Submitted by enr on 12 Jan 2009
2.5 kg leg of lamb
100 g butter
40 ml olive oil
2 cloves garlic, whole
2-3 sprigs of rosemary
2-3 sprigs thyme
100 ml white wine
500 ml chicken broth
white pepper
The meat is cut into portions and place in a flat bowl wide saucepan, so that there is space at top and sides of the tracks. Add salt meat on all sides and top are placed stems thyme and rosemary. Sprinkle with white pepper. Put and objectives heads of garlic. Side are placed pieces of butter and pour the olive oil. Fry until golden. During cooking pour a little wine and broth, so that the bottom have no more liquid one finger and leave not just fat. Cook fell forward to smother well. Drumstick served with a side of rice and covered with braised for a few seconds in oil bath sprig of parsley.
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12 Jan 2009


Very tasty seems to me, not only for St. George. Will definitely try it!

In the freezer I have one leg and will do in the near future.