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Haunch of venison-style leg of lamb

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Origin of dish:  France
Type of cooking:  Oven
Preparation time: 25 minutes
Cooking time: 180 minutes
Ingredients (serves 6):


Make marinade 3 days in advance:

In a pan, saute vegetables and spices in wine and vinegar. Bring to the boil, then allow to cool.

Place the meat in a roasting dish or tin, then add marinade and chill for 3 days.

On The Day of The Meal:

Brown meat in butter and oil, and roast in an oven preheated to 400°F (210°C), for a 1/4 of an hour per half a kilogram (a pound).

Meanwhile, reduce marinade over a high heat. Pass through a sieve, and your sauce is ready.

Carve meat, then arrange two slices of lamb on each plate, covered with sauce.

Serve with roast vegetables and celery purée, or mashed potato.

User comments

another free recipe every day

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