Leg of lamb in a herb and candied vegetable crust
Leg of lamb in a herb and candied vegetable crust
Ingredients Leg of lamb in a herb and candied vegetable crust
Number of persons
-
6
+
1 lamb (1.8 kg)
300 g whole white onion
600 g artichoke hearts, cut up
80 g soft butter
2 tablespoons chopped parsley
2 tablespoons chopped coriander
1 tablespoon chopped thyme
1 tablespoon chopped garlic
Preparation Leg of lamb in a herb and candied vegetable crust
Total time: 1h15
Preparation time: 15 min
Cooking time: 1 h
Photo Picard.fr
Preheat the oven to 240°C (thermostat 8).
Mix 2 tablespoons of mustard, 5 of breadcrumbs, parsley, coriander, thyme, garlic, 50 g of softened butter, salt and pepper.
Coat the thawed and seasoned leg of lamb with this preparation, then place it in a large oven dish.
Pour the small frozen onions around the meat and sprinkle them with a little sugar.
Add the remaining butter, 1/2 glass of water, salt and pepper and put in the oven for 15 minutes. Place the artichoke hearts on top, moisten with a little water and cook for 45 minutes at 210°C (gas mark 7), stirring the vegetables from time to time.
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