Leg of Lamb with Roquefort Crust

Name: Leg of Lamb with Roquefort Crust
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 4
Ingredients: 1 kg leg of lamb (boneless); 1 bundle soup vegetables; 2-3 garlic cloves; 1 rosemary sprig; 2 tbsp clarified butter; 250 ml dry white wine; 150 g Roquefort cheese; 150 g double cream; 50 g breadcrumbs; 2 tbsp brown sauce binder; salt, pepper from grinder

Prep: 20min

| Servings: 4 | Cook: 1h 30min

Leg of lamb with a creamy Roquefort crust is a recipe featuring fresh ingredients from the cooking category. Try this and other recipes from Spoonsparrow!

Ingredients

1 kg leg of lamb (boneless)
1 bundle soup vegetables
2-3 garlic cloves
1 rosemary sprig
2 tbsp clarified butter
250 ml dry white wine
150 g Roquefort cheese
150 g double cream
50 g breadcrumbs
2 tbsp brown sauce binder
salt, pepper from grinder

Instructions

1.
Wash and pat dry the leg of lamb. Wash, trim, and chop the soup vegetables. Peel the garlic cloves. Rinse and dry the rosemary sprig.
2.
Heat the clarified butter and sear the leg of lamb all around until browned. Add the soup vegetables, garlic, and rosemary; sauté briefly and deglaze with white wine. Roast in a preheated oven (electric stove: 200°C fan‑forced, gas: level 5) for about 60 minutes, basting occasionally with the pan juices.
3.
Crush the Roquefort with a fork and stir in the double cream and breadcrumbs. Brush this mixture over the lamb and roast for an additional 30 minutes. Set the lamb aside warm, strain the pan juices through a sieve, bring to a boil, whisk in the brown sauce binder, and season with salt and pepper. Slice the meat and serve with the sauce.