Pink Leg Of Lamb Recipe

How to make it

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• To make the stabilized yogurt, pour your yogurt in a saucepan
• add the cornstarch and egg white.
• Use a whisk to combine thoroughly.
• Simmer for 5 minutes.
• That's it.
• Let it cool down and store in the fridge for later use.
• We will need only half this quantity for our recipe.
• Using a sharp and narrow blade, make deep incisions in the deboned and tied up leg of lamb.
• insert peeled garlic cloves in each hole.
• Season with salt and pepper.
• Heat a spoonful olive oil in a large Dutch oven ...
• .and sear the meat all over, turning until every side has turned in color.
• Prepare the yogurt and tomato concentrate.
• Add the concentrate much like you would in a Neapolitan ragù, either spoonful by spoonful ...
• or all in one go if you are in a hurry and want to give up that caramelized tomato taste.
• Pour the stabilized yogourt and enjoy the contrast between red and white.
• Crush the allspice berries and add to the pot.
• Line the pot with tin foil or a quick dough made with flour and water.
• The idea is to seal the pot shut.
• Bring to a boil before sealing, then place on the lowest flame or in the oven at around 100 °C and simmer for 2 hours.
• You should not exceed 100C° so that the leg of lamb remains rosy no matter how long you cook it.
• Slice and discover the gorgeously juicy inside, flavored with steamed garlic and swimming in the slightly tart pink sauce.