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.
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.