Roast beef lamb

Name: Roast beef lamb
Yield: 6
Ingredients: Cooked peeled potatoes; Pepper blend; Salt; ½ dl Olive oil; 1 dl Balsamic vinegar; 1 Leg of lamb without skankben, 1.2 kg; 2 clove Garlic, finely chopped; 2 dl Water; 400 g Sliced mushrooms; 400 g Sugar peas; 8-10 twigs Thyme, letsmuldrede

Mains

Cook time: 0 min.
Servings: 6

Ingredients for Roast beef lamb

		Cooked peeled potatoes
		Pepper blend
		Salt
½	dl	Olive oil
1	dl	Balsamic vinegar
1		Leg of lamb without skankben, 1.2 kg
2	clove	Garlic, finely chopped
2	dl	Water
400	g	Sliced mushrooms
400	g	Sugar peas
8-10	twigs	Thyme, letsmuldrede

Instructions for Roast beef lamb

To prepare the Roast beef lamb recipe, please follow these instructions:

Mix oil with thyme, garlic, a little salt and pepper. Rub the club well all the way around. Place it in a frying pan and place it on the bottom groove in the oven at 200 degrees. Brown it for 20 minutes, pour the water on.

Cut the peas into thin strips. Shake the mushrooms in hot oil for 4 minutes with stirring. Take them off the forehead. Come balsamic on the forehead together with the cloud from the club. Let it boil for thin syrup consistency. Turn peas and roasted mushrooms in just before serving.

Place the potatoes in the oven at the club for 20 minutes so they are even shaken easily.

Roast beef lamb

Ingredients for Roast beef lamb

Instructions for Roast beef lamb

Recipe categories