Ingredients
For the lamb and its marinade:
- Main meat: 1 leg of lamb.
- Aromatics: Fresh parsley, green onions (scallions), green pepper and bell pepper.
- Spices and liquids: Olive oil, garlic puree, ginger powder, onion powder, salt, pepper and beef broth to enhance the taste.
- Herbs and fats: Fresh rosemary and butter.
For the mushroom sauce:
- Mushrooms: 250 g of fresh mushrooms.
- Liquid: 200 ml of liquid cream.
- Seasoning: Garlic puree, parsley, green onions and a drizzle of olive oil.
For the sautéed apples:
- Vegetables: Potatoes.
- Seasoning: Garlic puree, butter and fresh parsley.
Preparation Steps
1. Marinade and roast the lamb
- Prepare the marinade: Blend the parsley, green onions, chili pepper, garlic, spices, olive oil and broth until smooth.
- Prepare the meat: Make deep incisions in the leg of lamb to allow the marinade to penetrate well.
- Marinate: Carefully rub the meat and the inside of the incisions with the marinade. Add sprigs of rosemary and knobs of butter on top for more deliciousness.
- Roast: Place in a preheated oven and cook until the meat is tender and nicely browned.
2. Preparation of the mushroom sauce
- Enter: In a pan, sauté the sliced mushrooms with the garlic, olive oil and herbs.
- Simmer: Add the liquid cream and simmer until the sauce thickens and the flavors develop.
3. Cooking sautéed apples
- Blanch and saute: Partially boil the potatoes (if necessary), then sauté them in a pan with butter, garlic and parsley until crispy on the outside and soft on the inside.
4. Service
- Cut the leg of lamb and serve it with the sautéed apples. Top the meat with the creamy mushroom sauce or serve it separately.