A note of France. Director of Cafe Cooking School&lsquo Ragout Denis KRUPENI cooked delicious dishes using Electrolux appliances.
Leg of lamb with potatoes and Normandy sauce
We will need:
A leg of lamb weighing about 5 kg, 20 cloves garlic, 50 g rosemary, 50 g thyme, 100 ml olive oil, 200 g mustard with grains, 100 ml soy sauce, 20 ml Worcester sauce, salt, pepper. For the side dish: 2.5 kg of young potatoes, 30 g rosemary, 10 cloves of garlic, 100 ml of olive oil, salt, pepper. For the sauce: 1.5 l of meat broth, 12 egg yolks, salt, pepper, 100 g of onions sibulet.
Preparation:
Trim lamb with garlic cloves, Dollars salt and pepper. Drizzle with mustard, drizzle with soy sauce and Worcester sauce. Sprinkle with rosemary and thyme leaves. In a large deep baking tray put the potatoes, crushed garlic, rosemary leaves, salt, pepper and olive oil. Put the prepared leg on top, drizzle a little olive oil, stick the core probe in and put in a convection oven, bake at 160°C, set the core probe to 58°C.
Can you please share the recipe for the Normandy sauce that goes perfectly with mutton leg and potatoes?
This dish sounds delicious! But I’m curious, what exactly is Normandy sauce? Is it a creamy sauce or more of a tangy one? And how does it pair with the mutton leg and potatoes? Would love to know more about the flavors and textures of this wonderful combination!