Leg of lamb with cider and crème fraîche sauce

HomeOur recipesLeg of lamb with cider and crème fraîche sauce

  • Icône représentant le temps de préparation de la recette For 6 - 8 person
  • Icône représentant le temps de préparation de la recette Preparation 95 min.

Preparation

  1. Brush the leg of lamb with butter, salt and pepper. Rub the meat with the sprigs of thyme

    Place in a baking dish. Pour in 200 ml of water and add the peeled shallots and sprigs of thyme.

    Place in an oven preheated to 210° for 1hr – 1hr 10min. Baste every 15 minutes.

    Once cooked, pour the filtered juices into a saucepan.

    Bring to the boil, add the cider. Leave simmering for 10 minutes. Then add the cream and combine.

    Serve this sauce with the leg of lamb, with green beans and sautéed mushrooms on the side.

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