Thermador PRD48NCSGU Livro De Receitas

meat dishes

85

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

seTTIngs

   

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.

The next day, take the meat from the refrigerator and allow to stand at room 
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.

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.

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.

Cut the leg of lamb into thin slices, arrange and pour over some of the sauce.

serves 6