Lamb Leg Gratin with Béchamel Recipe

Ingredients to make leg of lamb gratin with béchamel:

1. Leg of lamb
2. Garlic
3. Thyme
4. Salt
5. Pepper
6. Oil
7. Meat broth
8. Paprika
9. Béchamel sauce
10. Grated cured or aged cheese
11. Brandy or Morales wine

How to make leg of lamb gratin with béchamel:

• We make incisions in the leg of lamb and fill each one with a peeled garlic clove and thyme, season with salt and pepper and fry it a little to seal it.
• Then we put it in the oven at 180 degrees for an hour and a half approx. (You’re watching her until she’s golden).
• While it is browning, we are sprinkling with a little meat broth seasoned with a little paprika from the Vera.
• Once the leg is roasted, we prepare a béchamel sauce that is thick and we cover the roast.
• Then we grate cured or aged cheese on top and gratin in the oven.
• Do not forget to spray while we add the broth, the leg with brandy or a good Morales wine.
• Serve with straw-fried potatoes in olive oil, bon appetite.