New Scandinavian Cooking > Recipes by chef > Claus Meyer > Roast leg of lamb with turnips, ground elder and elderberry flower vinegar
  • img
  • You are here: New Scandinavian Cooking > Recipes by chef > Claus Meyer > Roast leg of lamb with turnips, ground elder and elderberry flower vinegar
  • Roast leg of lamb with turnips, ground elder and elderberry flower vinegar
    1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
    Loading ... Loading ...
    By Claus Meyer

    Roast leg of lamb with turnips, ground elder and elderberry flower vinegar

    Share
    Print Friendly
    Servings: 6

    PREPARATION:

    • 1

      Lightly brown the leg of lamb and rub it with a little vinegar, salt, pepper and thyme.Peel the onions and cut them in thick pieces. Place them in a roasting pan and turn them in a mixture of beer, apple vinegar, apple juice, thyme, salt and pepper.

    • 2

      Place the leg of lamb on the onions and cover with aluminium foil. Heat the oven to 130°C. Put the roasting pan in the oven and roast the leg of lamb for 10 hours. Remove the meat and let it cool for 10 minutes before carving and serving it with the baked onions.

    This entry was posted in Claus Meyer, Episodes, Recipes by chef, S05 E11 The Rich South. Bookmark the permalink.
  • Comments

  • Related articles

  • Servings: 6

    PREPARATION:

    • 1

      Lightly brown the leg of lamb and rub it with a little vinegar, salt, pepper and thyme.Peel the onions and cut them in thick pieces. Place them in a roasting pan and turn them in a mixture of beer, apple vinegar, apple juice, thyme, salt and pepper.

    • 2

      Place the leg of lamb on the onions and cover with aluminium foil. Heat the oven to 130°C. Put the roasting pan in the oven and roast the leg of lamb for 10 hours. Remove the meat and let it cool for 10 minutes before carving and serving it with the baked onions.

  • Recipes and articles

  • Join us on Facebook

  • Recent Recipes