Lamb Rump with Horta Sauce

Name: Lamb Rump with Horta Sauce
Yield: 6
Ingredients: 1 tablespoon of salt; 4 cups of horta leaves; 4 cloves of garlic; 1 1/2 tablespoons of all-purpose flour; 1/4 cup of olive oil (60 ml); 1 tablet of beef bouillon dissolved in 1 1/2 cups of hot water (360 ml); 1 1/2 cups of dry white wine (360 ml); 1 lamb rump of 3.7 pounds, cleaned

1
1 tablespoon of salt
2
4 cups of horta leaves
3
4 cloves of garlic
4
1 1/2 tablespoons of all-purpose flour
5
1/4 cup of olive oil (60 ml)
6
1 tablet of beef bouillon dissolved in 1 1/2 cups of hot water (360 ml)
7
1 1/2 cups of dry white wine (360 ml)
8
1 lamb rump of 3.7 pounds, cleaned

Ingredients

1
1 tablespoon of salt
2
4 cups of horta leaves
3
4 cloves of garlic
4
1 1/2 tablespoons of all-purpose flour
5
1/4 cup of olive oil (60 ml)
6
1 tablet of beef bouillon dissolved in 1 1/2 cups of hot water (360 ml)
7
1 1/2 cups of dry white wine (360 ml)
8
1 lamb rump of 3.7 pounds, cleaned

Directions

1
Preheat the oven to 200°C (hot)
2
In a blender, blend all ingredients except for the meat until smooth. Reserve
3
Furrow the lamb well with a knife or fork and place it in a roasting pan
4
Brush with the seasoning, cover with aluminum foil and put it in the preheated oven until the meat is tender (approximately 1 hour and 40 minutes)
5
Remove the aluminum foil and roast to golden brown (approximately 35 minutes), brushing with water when necessary
6
Transfer to a serving dish, cover with the sauce from the roasting pan and serve immediately
7
537 calories per serving