We spread the crowded lamb leg with olive and salt oil, and fry it in a casserole until the entire exterior of the meat is brown.
| 🚻 | 🕘 | 🍵 | 🤯 |
| Ingredients to make lamb with vegetable sauce and rosemary: |
| For 4 people :: 1 Leg chopped lamb. 1 sprig of rosemary. 6 tablespoons of olive oil. Salt. | For vegetable sauce :: 1 onion. 1 green pepper. 1 tomato. 2 carries. 1 leek. 100 grams of pumpkin. 2 garlic clove |
Ingredients to make lamb with vegetable sauce and rosemary:
2. In that same casserole we throw the chopped onion, the carrot and the chopped pumpkin, the chopped leek, the garlic cloves, the chopped tomato and poach a little, about 5 minutes.
3. We cover all the preparation of lamb and vegetables with water or with meat broth and the rosemary and cook for 2 hours over moderate heat and covered in a normal casserole or in a fast pot for 30 minutes at maximum power.
4. In the case of the fast pot we do not cover with water but with 1 glass of water or broth it will be sufficient for cooking.
5. Once the cooking is completed, we remove the lamb and the sprig of rosemary and pass through the blender the vegetables and the sauce a little thick and fine presence must be left (if necessary it is necessary to pass through the Chinese strainer).
6. We present the lamb with the vegetable sauce and as accompaniment some potato and pumpkin balls cooked and subsequently sauteed with a little olive oil in a pan.
