1 kg of lamb
3 cloves of garlic, minced
Salt and pepper to taste
3 tablespoons of olive oil
50 g of butter
1/2 cup of brandy
1 cup of vegetable broth
1 tablespoon of honey
1 tablespoon of balsamic vinegar
4 medium-sized potatoes
1 egg
1 tablespoon of cornmeal
1 kg of lamb
3 cloves of garlic, minced
Salt and pepper to taste
3 tablespoons of olive oil
50 g of butter
1/2 cup of brandy
1 cup of vegetable broth
1 tablespoon of honey
1 tablespoon of balsamic vinegar
4 medium-sized potatoes
1 egg
1 tablespoon of cornmeal
1
Place the lamb in a bowl, season with garlic, salt, and pepper
2
Cover and let it rest for 30 minutes
3
In a large pan, heat the olive oil and half of the butter over medium heat
4
Sear the lamb on both sides
5
Add the brandy and let it evaporate
6
Add the vegetable broth, cover the pan, and simmer over low heat for about 40 minutes, stirring occasionally to prevent burning
2
Remove the lamb and let it cool slightly
Reserve the cooking liquid
Mix the honey with the balsamic vinegar and brush the lamb with it
3
Preheat the oven to 200°C
Boil and slice the potatoes into thin rounds
Baste the egg with cornmeal and dip the potato slices in it
Cover the lamb completely with the potato slices, pressing them firmly onto the meat
Wrap the lamb with parchment paper and tie it with twine to prevent the potatoes from falling off
Brush the parchment paper with the remaining butter, place the lamb in a baking dish, and bake for 30 minutes
Carefully remove the parchment paper and serve with the reserved cooking liquid.
