Lammkeule mit Rosmarin und Knoblauch
- Alina clayart
- 26. Sept.
- 1 Min. Lesezeit
Zutaten:
2 kg Lammkeule
4 Knoblauchzehen
3 Zweige Rosmarin
Olivenöl, Salz, Pfeffer
500 ml Rotwein, 500 ml Lammfond
Zubereitung:
Fleisch mit Knoblauch spicken, mit Rosmarin und Öl einreiben.
Bei 180 °C Umluft ca. 2 Stunden schmoren, dabei Wein und Fond zugießen.
Sauce abgießen, einkochen, abschmecken.
Mit Bohnen und Kartoffelgratin servieren.
Schiff
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€4.89
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Winnie Puh 01
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€3.59
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