Roasted Leg Of Lamb; Irish Stew - Gaggenau GN 340 230 Instrucciones De Uso

Roasted leg of lamb

Ingredients (serves 6 - 8)
1 leg of lamb (approx. 2 kg)
Marinade:
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l red wine
X
l vinegar
Salt and pepper
2 tsp. rose paprika
2 tsp. allspice
2 tsp. thyme
2 carrots
2 onions
2 bay leaves
2 tbsp. oil
Dripping
1 tbsp. flour

Irish stew

Ingredients (serves 6 - 8)
2 kg mutton or lamb neck chops
1.5 kg potatoes
800 g onions
½ bunch of chopped parsley
Fresh thyme
Salt and pepper
1¼ l beef stock
Insert the heating element for roasting. Preheat the
oven to 150 °C on the "roaster function".
Preparation
To make the marinade, mix the red wine and vinegar.
Season with the salt, pepper, paprika, allspice and
thyme. Rinse, peel and chop the carrots into thin
slices. Peel and quarter the onion. Crush the bay
leaves. Add all the ingredients to the marinade with 2
tablespoons of oil. Marinate the leg of lamb for at
least 24 hours, turning occasionally.
Insert the heating element for roasting. Place the
roasting dish on the first shelf from the bottom.
Preheat the oven and roasting dish to 200 °C on the
"roaster function".
Pat the leg of lamb dry. Add the dripping to the
preheated roasting dish. Sear the meat for approx. 5
minutes on each side. Remove the vegetables from the
marinade and sear them with the meat for approx. 2
minutes. Deglaze with 450 ml sieved marinade and
450 ml water. Cover with the lid and turn the oven
down to 150 °C. Cook for 40 - 50 minutes.
Remove the meat and vegetables from the roasting
dish. Puree the vegetables and add them back into the
broth. To make the sauce, deglaze the broth with water
and thicken with flour. Bring to the boil by increasing
the oven temperature to 200 °C. Allow the sauce to
come to the boil, season and serve with the leg of
lamb.
Setting values
Setting: Roaster function
Temperature: 200 °C / 150 °C
Core temperature: 55 - 65 °C
Cooking time: Approx. 60 minutes/24 hours for
marinating
Preparation
If necessary, remove any fat and bones, and chop the
meat into ragout-sized pieces. Peel and dice the
potatoes and onions.
First, lay half of the potatoes in the roasting dish and
sprinkle with herbs. Then place the cuts of meat on
top and season with salt and pepper. Lay the onions
on top and season also. Finally, add another layer of
potatoes and season everything with salt, pepper and
the remaining herbs. Add the beef stock and cover
with the lid.
Place the roasting dish in the preheated oven and
cook for 30 minutes at 150 °C. Then turn the oven
down to 120 °C and cook for a further 50 - 60
minutes.
Setting values
Setting: Roaster function
Temperature: 150 °C / 120 °C
Cooking time: 80 - 90 minutes
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