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)
- garlic
- red wine
Action:
- Sear the slightly salted leg of lamb on its own to preserve the roasted aromas
- Place on top of the chopped roasted vegetables and pour in the red wine until it covers the roasted vegetables
- Knead a roll of flour and water and press it all around the edge of the pot
- Put the lid on and press lightly, it should now close tightly
- Heat the oven to 120°C and put the casserole in it
- Leave in the oven for 5 hours
- Remove the leg of lamb, wrap in foil and keep warm
- Pour the resulting brew through a fine sieve and reduce until the desired taste density is reached, add salt if necessary, bind if necessary
