There are recipes that we do not include in our daily menus because of their elaboration, their forcefulness or even out of habit, and we reserve them to be enjoyed with the family on holidays. One of them, for example, is roast lamb. A recipe that we often reserve for special occasions.
Today we propose to cook it with saffron and an apricot sauce. A tender and exquisite snack that will turn any occasion into a special occasion.
Do you want to try it? Continue reading
ROAST LAMB WITH SAFFRON AND APRICOTS
4 Rations
- 1 leg of lamb of approx. 1 kg
- 6-8 dried apricots
- 4 sprigs of thyme
- 1 g saffron
- 2 cloves garlic
- ½ liter of white wine
- 200 ml vegetable broth
- Oil, salt, pepper and a bay leaf.
I
NSTRUCTIONS
- The first step in this recipe is to brown the leg of lamb on all sides in oil. To do this, we must take it out of the
refrigerator
in advance so that it is at room temperature. - In a bowl, add the wine and submerge the apricots, thyme, peeled garlic and saffron.
- Preheat the oven
oven in CircoTherm® mode
at 160°C with steam at medium level, and place the leg of lamb in a baking dish. - Then, sprinkle the leg of lamb with the liquid and herbs every ten minutes.
- After 30 minutes, turn the leg of lamb over, pour the remaining liquid over it and season with salt and pepper.
- After one hour, turn off the oven and let the roast rest for 10 minutes.
- With the broth, apricots and saffron, you can prepare a magnificent sauce to accompany it.
Cooking a roast lamb is simple. The most complicated thing is to get that toasted point on the outside but tender and juicy on the inside. Something that is very easily solved if you have one of the following
NEFF steam oven
.
If you also want to make any day a special occasion, we suggest you prepare this delicious recipe that will have everyone licking their fingers. 
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