Cooking Instructions
- 1
Wash lamp leg twice in clean water. 3rd wash with turmeric powder and salt
- 2
Dry it with kitchen towel
- 3
Cut in the centre (butterfly cut) and slit every 1inch.
- 4
Now mix all the ingredients together and rub all over the leg specially apply more on the slits
- 5
Keep it in a square baking pan, pour the red wine.
- 6
Cover tightly with clingfilm and keep it in fridge for a day
- 7
Fry the vegetables in a knob of butter and drain the red wine, pour over and continue to cook until thick gravy. Keep aside
- 8
Preheat oven 200°c. Apply olive oil or butter over the leg, cover with foil and bake 25 min, then slowly remove the foil, pour the wine gravy and bake another 15 min. (Open bake)
- 9
Sprinkle some finely chopped garlic. The delicious lamp roast is ready to serve with any sweet sauce
Cooksnaps
Did you make this recipe? Share a picture of your creation!
Similar Recipes
-
Red Wine Beef Pot Roast Red Wine Beef Pot Roast
A creation my brother and I came up with to see how well it would turn out and everyone loved it 🙂
-
Red Wine Beef Stew Red Wine Beef Stew
Delicious dish to warm you up in the cool weather. 🤗
-
-
Easy Red Wine Braised Beef Easy Red Wine Braised Beef
A century-old Western-style restaurant in Japan adds Eastern ingredients like soy sauce or red miso to red wine braised beef, reportedly enhancing its umami. This time, I tried adding soy sauce.Wild Dog's Spring Dream: http://pwilddog.pixnet.net/blog
Translated from Cookpad Taiwan -
-
Red wine braised venison Red wine braised venison
Savory, melt in your mouth venison leg recipe!
-
Lamb leg in red wine (30 hour sous vide) Lamb leg in red wine (30 hour sous vide)
Sous vide is a technique where you cook with low temperatures for extended amount of time. You need three tools: a circulator, a plastic bag and a vacuum sealer.
-
Red Wine Braised Short Ribs Red Wine Braised Short Ribs
My first attempt at braising. The combination of beef, red wine, balsamic vinegar, and mirepoix is just magical to me. This recipe seems long and complicated, but most of the time is spent waiting around for it to cook by itself whilst you drink wine :)Be sure to use a cast iron or enameled cast iron pan (with lid) for this dish as it will be placed into a very hot oven and needs to withstand that level of heat for an extended period of time.The braise can be served over any number of starches: roasted or mashed potatoes, polenta, rice, etc. Your choice, but I lean towards mashed potatoes or polenta.
-
LG RED WINE PORK RAGU LG RED WINE PORK RAGU
MY VERSIONA VERY FLAVOURFUL RED WINE DISHLOVING IT
-
-
More Recipes
Comments