Electrolux EOB 6696 Operating Instructions Manual page 48

9. Leg of lamb
Ingredients:
– 2 cloves of garlic
– 1 tbsp salt
– 1500 - 2000g leg of lamb
– 2 onions
– 1 carrot
– 50g celery knob
– 3 tbsp frying butter
– 1/2 tsp thyme
– 125 ml water
– 1/2 tsp black pepper
– 2 bay leaves
– 1 large pinch allspice
– 1 green pepper
– 50g almonds
– 1 tsp butter
– 250 ml lamb juices
– 1 tbsp parsley
– 1 tbsp starch
Instructions:
1. Peel the cloves and squash to a mortar with 2
heaped teaspoons of salt. Wash the leg of lamb,
lightly wipe dry and vigorously rub in the clove-salt
mixture.
2. Peel the onions; wash and peel the carrot and cel-
ery. Chop them all coarsely.
3. Heat the butter in a large fryer on a cooking ring,
and sear all sides of the lamb. Add the onions, carrot
and celery, and roast lightly for a short time.
4. Deglaze the vegetables with 1/8 litre of water. Add
pepper, thyme, crumbled up bay leaves and allspice.
Place the meat on the 2nd shelf position from the
bottom, and roast in the open pan for around
2 hours, turning several times and basting often with
the juices.
5. Meanwhile, clean the pepper, wash, and dice into
small pieces. Add the diced pepper around 10 min-
utes before the end of cooking time. In a pan, lightly
roast the almonds in the butter.
6. Take the meat out of the fryer, wrap in aluminium
foil, and leave to stand in the oven (switched off) for
around 10 minutes. Warm a serving dish.
7. Meanwhile, heat up the gravy in the fryer with the
lamb juices or stock, pour into a pot and bring to the
boil. Add the almonds and parsley.
8. Mix the starch with some hot water. Add to the
sauce and season to taste with salt and pepper.
9. Unwrap the lamb, separate the bone, cut the meat
into slices and arrange on the warm serving dish.
Add the sauce.
48
10. Joint of pork (Roast pork)
Ingredients:
– 1000 - 1500g spare rib off the bone
– 1 tsp salt
– 1/2 tsp pepper
– 2 onions, diced
– 2 carrots
– 1 cloves of garlic (if desired)
– 2 tbsp lard
– 500 ml stock
Instructions:
Sprinkle the meat with salt and pepper. Cut the on-
ions, carrots, and cloves lengthwise.
Place the meat together with the vegetables in the
universal tray or fryer, and cook.
Half way through cooking time, turn the meat over,
pour the stock over it, and add the caraway to the
sauce.
Finish cooking the meat, and pour the sauce over it
again.
After cooking, switch off and leave the roast to stand
for around 10 minutes in the oven.
Suitable ovenware:
Universal tray or fryer