A classic of French cuisine that you don't need to be afraid of: Agneau de 5 heures
The leg of lamb, slowly cooked in the hermetically sealed casserole, practically makes itself. The result is buttery meat that melts in your mouth.
What is needed :
- A casserole
- Some roasted vegetables
- herbs (rosemary, thyme)
- red wine
- Sear the slightly salted leg of lamb on its own to preserve the roasted aromas
- Place on top of the chopped roasted vegetables . . .