8 persons
Salted leg of lamb
1 pc leg of lamb
1 kg seasalt
1 pc onion,peeled,cut inn
1 l water
3 tbls sunfloweroil
1 roll string
Rub
3 branch rosemary
2 tbls fennel seeds
1 tsp black pepper
1 tbls onion powder
1 pc orangepeel
1 clove garlic
Crush together in a mortar or blend with a spice blender.
Glace
2 tbls DRM Balsamic vinegar
1 tsp Worchestersauce
1 tsp soysauce
1 tsp tomato paste
Mix all the ingredients together, brush on leg ,the last hour.
Preheat the oven 130C.
Cut out bones. Tie the lamb leg with a string. Sprinkle the seasalt over and under the leg. After 1,5 hour,wash of all the salt. Work the rub on to the meat,place on a oven tray,add the onions and pour in the water. Put it in the oven. Bake for 3 hours until the meat is 60-62 C in the centre. For the last hour glace the meat every 15 minutes. When you take it out of the oven, let it rest for 10 minutes before cutting the meat.
Braised potatoes
4 pc bakepotatoes
3 stems Thyme
› whole garlic,cut I two
100 g butter
1/2 dl chickenstock
flakesalt
Cut the potatoes to a desired shape. Place them in a pan and add the rest. Let it simmer until the potatoes has taken all the chicken stock and start to fry in the fat. When nicely brown and tender. Sprinkle some flake salt on.
Glazed vegetables
2 pc parsnip,cut in boat shapes
8 pc baby carrot,peeled,large pieces
4 pc Brussels sprouts,cut in two
1 pc romanesco,smallbouquets
herbs,parsley,chives.
precook water with salt. Cook one and one until tender. Before serving mix them all together with herbs.
Portwine & cep gravy
100 g Cep,dried
1 dl portwine
1 tbls butter
1 pc shallots,slices
1 stem thyme
trimmings of lamb
1 tbls flour
4 dl beef stock
lambstock from the leg.
Soak the