Boneless leg of lamb with a sprinkle of parmesan, on a vegetable bed

This way of cooking is one of my favorites. Everything is placed in the frying pan and enjoyed together, until it can be put on the table in the same shape. Small dishes and light when serving guests. You get boned, tied lamb thighs on Meny. It is much easier to serve, since you do not have to pay attention to any bone.

12 potatoes divided into 2, 4 or 8, depending on size

6 diced carrots

3 onions, diced

3 finely chopped garlic cloves

1 pk tomatoes, divided into cubes

3 bay leaves

Salt and pepper

5 dl lamb power (possibly fund and water).

The juice of 1 lemon

1 tablespoon dried rosemary

1 handful of finely chopped parsley

100 g grated parmesan

Spread a little olive oil on the bottom of the frying pan. Add potatoes, carrots, onions, garlic, tomatoes and bay leaves. Sprinkle with salt and pepper. Pour over lamb power (possibly fondue and water).

Place the lamb on top of the vegetables and rub in with lemon juice, rosemary, salt and pepper.

Insert the baking thermometer and put in the oven at 225 degrees for 30 min. Then turn down to 100 degrees and leave until the core temperature is 58 degrees. It takes a few hours, depending on the size of the lamb. Add more liquid if needed. Towards the end of the cooking time, sprinkle the parmesan over. Let the thigh rest for a few minutes before cutting into it.

 

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