Leg of Lamb with small garlic pies

Ingredients for Leg of Lamb with small garlic pies

Instructions for Leg of Lamb with small garlic pies

To prepare the Leg of Lamb with small garlic pies recipe, please follow these instructions:

Preheat oven to 230 ° c. Prick the roast all over with the tip of a sharp knife, and squeeze the bits of garlic and anchovy into the. Brush the lamb meat with olive oil, and rub a little salt and plenty of ground pepper into the surface. Wrap the whole garlic into the foil, and place them next to the roast. Place the roast on a rack over vegetables (see recipe: potato and tomato gratin), so the juice can drip down in the first 10 minutes, in a very hot oven, after which the heat must be screwed down to 190 º c. Frying continues in 15-20 minutes for every 1/2 kg of meat, or it is so tender, as they themselves think. Let the roast rest in a warm place for 20 minutes before it cut out. Meanwhile, prepare the sauce. Try the whole garlic with the tip of a knife. If they are not completely soft, be they in the boiling water for 5-7 minutes. When they are tender, cut rodenden of hvidløgsfedene, and the content will be printed out in a bowl. Whipped cream with 5-6 tablespoons stegesky, coffee cream and tomato puree. (If you had to cook the garlic, some cooking water is used to thin the sauce up with, if it is necessary). Got lots of pepper in (and possibly salt). Scoop some of the sauce onto the already-baked Neapolitan shells, and serve them warm down around the roast.

Tips:
Leg of lamb in Provence has always been just as common as eating roast pork with us, and it's often the Sunday roast served on Provencal restaurants. Anchovies and garlic, which is used to spække lamb meat with this recipe, just as traditional ingredients such as the entire Sage sprigs, which were once used as a brush to dip in pan out and drip lamb meat with while it was fried. Some chefs lubricates every slice of Lamb with more spoonfuls baked garlic pure. This staggering grease served sometimes in small Neapolitan shells around the roast.