Herb stuffed leg of Lamb with potato gratin and Braised fennel

Ingredients for Herb stuffed leg of Lamb with potato gratin and Braised fennel

Instructions for Herb stuffed leg of Lamb with potato gratin and Braised fennel

To prepare the Herb stuffed leg of Lamb with potato gratin and Braised fennel recipe, please follow these instructions:

Lamb Club: Preheat the oven to 120 °. Arrow individual cloves garlic and cut them in thin slices. Put the herbs and the garlic in the boneless roast. Season with salt and pepper and roast. Also season with salt and pepper on the outside. Brown the meat well all over a little oil and butter to give it a nice, crisp surface. Put the mallet in a heat-proof dish and fry it for frying thermometer 58 °. The mallet at 2 kg takes good 1 hour. Tag mallet out and let it rest at room temperature. Not to cover it.

Potato gratin: Preheat the oven to 180 °. Cut the potatoes into thin slices; by machine or by hand. Clean the leek and cut it into fine strips. Arrow individual cloves garlic and give them a push with the flat side of the knife. Saute the leek and garlic in a little olive oil, without taking colour. Add cream and milk and let it boil up. Add the potatoes and season with plenty of salt and pepper. Let it boil until the starch from the potatoes have made milk is thick and creamy. Pour it into a heat-proof dish and give it 30-40 minutes in the oven. Check with a kødnål of gratinen is ready.

Braised fennel: cut fenniklerne in crude boats. Share the tomatoes into small pieces. Arrow white onion and mas it with the flat side of the knife. Cut the skalotte onions in slices. Brown fenniklerne easily on the forehead in a little olive oil. Add 3 dl water, broth, olives, tomato, garlic, onions, citrus peel and juice, and salt and pepper to taste. Simmer to fenniklerne is completely tender. Chop the herbs and toss them in just before serving. Season with salt and pepper, and sugar.