Bosch HSLP751UC Manual De Instrucciónes
Meat Dishes
62
Leg of Lamb with Juniper Sauce
INGREDIENTS
3 lb. boneless leg of lamb
3 garlic cloves
5 sprigs thyme
2 sprigs rosemary
2 bay leaves
4 tbsp. olive oil
1 tbsp. gin
Salt and pepper
3 tbsp. clarified butter
Juniper Sauce
6 juniper berries
2 cups vegetable broth
¾ cup whipping cream
3 garlic cloves
5 sprigs thyme
2 sprigs rosemary
2 bay leaves
4 tbsp. olive oil
1 tbsp. gin
Salt and pepper
3 tbsp. clarified butter
Juniper Sauce
6 juniper berries
2 cups vegetable broth
¾ cup whipping cream
SETTINGS
STEAM CONV, 350°F
1 – 1½ hours
Baking Pan
1 – 1½ hours
Baking Pan
2
2
The evening before, lightly score the thin layer of fat into diamond shapes. Peel and
crush the garlic. Pluck off the thyme and rosemary leaves and chop along with the
broken up bay leaves. Mix everything together with olive oil and gin. Rub into the
leg of lamb and carefully wrap in plastic wrap. Leave to marinate in the refrigerator
overnight.
crush the garlic. Pluck off the thyme and rosemary leaves and chop along with the
broken up bay leaves. Mix everything together with olive oil and gin. Rub into the
leg of lamb and carefully wrap in plastic wrap. Leave to marinate in the refrigerator
overnight.
The next day, take the meat from the refrigerator and allow to stand at room
temperature for approximately 1 hour.
temperature for approximately 1 hour.
Pat the lamb dry with paper towels and remove the herbs and garlic. Season with salt
and pepper and sear on all sides in the hot, clarified butter.
and pepper and sear on all sides in the hot, clarified butter.
Place the leg of lamb in the baking pan and slow cook as indicated. Leave to rest in
the appliance for another 10 minutes after cooking.
the appliance for another 10 minutes after cooking.
To make the sauce, lightly crush the juniper berries and briefly roast them in a
skillet on the cooktop. Carefully add the vegetable broth and reduce to 1 cup. Strain
through a sieve. Bring to the boil with the cream, then reduce by a third. Season with
a few drops of gin, salt and pepper.
skillet on the cooktop. Carefully add the vegetable broth and reduce to 1 cup. Strain
through a sieve. Bring to the boil with the cream, then reduce by a third. Season with
a few drops of gin, salt and pepper.
Cut the leg of lamb into thin slices, arrange and pour over some of the sauce.
Serves 6
Per serving approx. 622 kcal, 38 g fat, 9 g carbohydrates, 60 g protein
Per serving approx. 622 kcal, 38 g fat, 9 g carbohydrates, 60 g protein