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Lamb leg with mint sauce

Lamb leg with mint sauce, Prescriptions, Any category, Any kitchen, Hot snacks, Main dishes, European cuisine

Ingredients portion 8

Lamb leg 2.5kg

Olive oil 50ml

Thyme ½ bunch

Balsamic vinegar 50ml

Mint 100 g

Pickled peppers 16 pieces

Beef broth 500ml

Onions 1 head

Carrots 50 g

Celery 50 g

Salt to taste

Vegetable oil 20 ml

Cooking instructions 1 hour and 30 minutes

1 Trim the fat and membranes off the leg of lamb. Mix the olive oil with the vinegar, salt and thyme leaves, rub over the lamb and leave for half an hour in the refrigerator.

2 Cut off a little meat from the thin end of the leg and put the leg in the oven preheated to 200 degrees for one hour.

3 Sauté the finely chopped onion, carrot and celery in vegetable oil until brown, then add the lamb pieces and fry. Pour over the stock, add the mint stalks and reduce the sauce by half over low heat.

4 Strain the sauce, pour in the washed pickled green peppers and simmer for another five minutes. Season with salt.

5 Take the lamb out of the oven and allow to rest for ten minutes. Stir the finely chopped mint leaves into the hot sauce.

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Selwyn Richards

EXECUTIVE CHEFSpecializing in Caribbean and International Cuisine, catering to the global multicultural community. Dynamic, Professional and Results-OrientedOverviewAreas of ExpertiseMore than twenty-five years of professional catering, cooking and kitchen management experience including large corporate functions, sporting events, weddings, television, and movie productions exemplifying leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.Executive Chef designation Owns and manages The Art of Catering Inc. catering company Owned and managed The Pepperpot Café restaurant Extensive experience with million-dollar, upscale establishments Food Styling specialist Successful catering experience (1,000+ events) Successfully delivered off-site meals (125,000+ spectators) during 3 day TorontoMolson Indy Successfully delivered off-site meals (10,000+ spectators per day) at the CanadianOpen Tennis Championship Maximizing kitchen productivity and staff performance Catering to diverse cultural communities Specializing in ice sculptures, fruit and vegetable carvings and specialty drinks .