Lamb Leg Gratin with Béchamel Recipe
Ingredients to make leg of lamb gratin with béchamel:
- Leg of lamb
- Garlic
- Thyme
- Salt
- Pepper
- Oil
- Meat broth
- Paprika
- Béchamel sauce
- Grated cured or aged cheese
- 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.
