Lamb with Cheese Crust

Rating: 3.3333 / 5.00 (3 Votes)

Total time: 45 min


Glazed vegetables side dish:


Remove the fat layer from the leg of lamb and rub the meat with salt, rosemary, garlic and pepper.

Fry the leg in fat in the roaster on all sides.

Coarsely chop the onions and fry them at the end.

Fill up with clear soup or white wine about 1/4 l and cook the meat in the closed roaster in the oven for about 40 min at 220 degrees.

Finely chop the cheese.

Fold in just enough sour cream or crème fraiche to make a spreadable cream.

Spread the cheese mixture evenly on the meat, add some liquid if necessary and cook for another 40-50 minutes.

Keep the meat warm.

Add the remaining liquid to the fond form and cook the sauce a little. Season the sauce if necessary.

Cooking time about 1 1/2 to 2 hours.

Cook Brussels sprouts in salted water until not too soft.

Roughly dice fennel and blanch shallots in order for 5 minutes, draining well.

Add sugar, stirring over about half the heat.

Add butter and caramelize both.

Fill up with clear soup and cook a little bit.

Heat the vegetables individually or together in it and toss until everything is glazed all over.

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