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Published by ifraser on April 20, 2020
Categories
  • Lamb
Tags
Print Recipe
Lamb Leg With Cucumber and Dill Sauce
Course Main Dish
Cuisine American
Servings
Ingredients
  • 1 lamb leg boned well trimmed and evenly tied
  • 3 ml salt
  • 3 ml black pepper
  • 3 ml dill weed dry
  • 45 g shallots minced
  • 200 g cucumbers peeled, seeded, chopped
  • 750 ml rich beef stock
Course Main Dish
Cuisine American
Servings
Ingredients
  • 1 lamb leg boned well trimmed and evenly tied
  • 3 ml salt
  • 3 ml black pepper
  • 3 ml dill weed dry
  • 45 g shallots minced
  • 200 g cucumbers peeled, seeded, chopped
  • 750 ml rich beef stock
Instructions
  1. Rub the lamb with salt, pepper and dill. Place the meat on a rack and roast in a 1600 C oven for 1 hour or until an internal temperature of 600 C is reached. Remove meat from oven and rest for 15 minutes.
  2. Meanwhile melt the butter in a sauce pan and sauté the shallots and cucumbers until tender. Add the beef stock, bring to a simmer and reduce by half. Puree the sauce in a blender or food processor and keep warm.
  3. Carve the meat into 1 to 2 cm slices and serve 2 to 3 per portion with 60 ml of sauce.
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