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Boiled Leg Of Lamb with Green Sauce and Brussel Sprouts

Sauce:
1/2 c Crème fraiche
1/2 c Yoghurt
1 T Sugar
Salt and freshly ground white pepper
1 Onion, peeled and diced
1 c Finely chopped herbs (parsley, dill, Chives, borage, chervil)

Lamb:
1 sm Leg of lamb
Salt and freshly ground pepper to taste
1/2 t Nutmeg
5 Bay leaves
1 t Thyme
1 t Black pepper

Brussels Sprouts:
500 Brussels sprouts, washed and trimmed
Salt
1 T Sugar
60 Bacon diced
2 T Butter
Freshly ground pepper
Nutmeg


To make the sauce: place all the sauce ingredients in a blender and blend well. Cover and refrigerate. To cook the lamb: season the lamb with salt, pepper and nutmeg. Boil the lamb in 2 to 3 litres of water with the bay leaves, thyme and black pepper for 1 1/2 hours. Remove the lamb from the pot and drain well. To cook the brussels sprouts: boil the brussels sprouts in salted water with the sugar until they are cooked. Fry the bacon in the butter and add the cooked brussels sprouts. Season with salt, pepper and nutmeg. To serve: carve the lamb and serve on individual heated plates with the green sauce and brussels sprouts.


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