Rezept drucken

ins Rezeptbuch legen

als email versenden

MealMaster - Ansicht

Rezept als PDF

Rezept benoten

Anmerkung schreiben
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
Agneau a la Ficelle (Provencal Style Lamb)
Zutaten für 1 Portionen Menge anpassen
die Zutaten:
cloves garlic
1000 Grammbaking potatoes
 pepper ground
 thyme fresh
Onions thinly sliced
2/3 Tassewhite wine dry
1 grossLeg of lamb; unboned
die Zubereitung:

Preheat the oven to 220øc.

Arrange the sliced potatoes over the base of a large baking dish then top with salt and pepper to taste, some thyme leaves and some of the minced garlic. Place the onions on top of the potato mixture then pour the white wine over.

Trim as much fat as you wish from the lamb then place the lamb over the vegetables, or alternatively, place the lamb on a rack which sits over the vegetables. (This allows the delicious lamb juices to drip into the vegetables to flavour them as they cook).

Place the lamb and vegetable structure in the oven and roast for 1 1/2 hours until the lamb is cooked medium and the vegetables are golden and soft.

Remove the lamb from the oven and cover with foil while allowing to rest for 10 minutes then carve and serve with the potato mixture.

Per serving: 1073 Calories (kcal); 6g Total Fat; (5% calories from fat); 30g Protein; 206g Carbohydrate; 20mg Cholesterol; 93mg Sodium Food Exchanges: 12 Grain(Starch); 1/2 Lean Meat; 4 1/2 Vegetable; 0 Fruit;

1/2 Fat; 0 Other Carbohydrates

Anmerkungen zum Rezept: