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Lamm-Gigot

Zutaten für 4 Personen

600 g Lammkeule
1 Stk. Zwiebel
30 g Butter
50 ml Portwein
50 ml Rotwein
200 ml Kalbsfond
1 EL Bratensauce

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1

Fertig

Vorbereitetes Gigot (Keule) mit 1 gehackten Zwiebel im Olivenöl gut anbraten. Im Ofen je nach Größe bei 200 °C weiterbraten.

Für den Jus 1 fein gehackte Zwiebel in 20 g Butter anziehen, Portwein, Rotwein und Kalbsfond dazugießen, auf 1 dl reduzieren und zu einer sämigen Sauce binden. Mit kalter Butter montieren.

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