sauteed leeks

If you have time, stud the lamb a day in advance to allow the flavours to really permeate the meat

Roast lamb studded with rosemary & garlic

leg of lamb

garlic

rosemary

vegetable oil

carrots,

onion,

glass red wine (about 150 milliliters)

1.2l beef or lamb stock

Using a sharp pointed knife, make at least 30 small incisions all over the leg of lamb.

Take 4 cloves from 1 bulb of garlic, peel and thinly slice them, then prod a slice into each incision. Next, take 1 bunch of rosemary, pull off small sprigs and push into the incisions, too.

If done in advance, cover the leg of lamb well and refrigerate. Remove from the fridge 1 hr before roasting.

Heat oven to 190C/170C fan/gas 5. Heat a large frying pan, add 1 tbsp vegetable oil and brown the leg of lamb all over.

Scatter 2 carrots, cut into large chunks, 1 quartered onion, the remaining garlic and rosemary in a large roasting tin, pour in 1 glass of red wine and 1.2l beef or lamb stock, then place the browned lamb in the tin.

Roast for about 1 hr 45 mins. Turn the leg of lamb halfway through so by the time it’s cooked, each side has been in the stock.

This Buttered Sautéed Leeks recipe shows you how easy it is to make leeks into a soft, tender, and tasty side dish.

Buttered Sautéed Leeks

leeks

olive oil

butter (or all oil to make it vegan)

thyme leaves

garlic (minced)

¼ teaspoon each salt and black pepper

Cut off and discard the root and dark green leaves of the leeks. Wash the remaining light green and white part and cut into ¼” rounds. Set aside.

Heat the oil and butter in a large skillet over medium-high heat.

Add the leeks and cook, stirring occasionally, for 8 minutes or until it’s just beginning to brown.

Stir in the thyme, garlic, salt and pepper and cook for a further 2 minutes or until the leeks are soft.

Serve and enjoy.

Sautéed Buttered Leeks are a flavorful, tender side featuring sautéed leeks and shallots cooked in butter and olive oil. Make this quick and tasty vegetable side for your next weeknight dinner in under 15 minutes!

Sautéed Buttered Leeks

shallot (minced)

butter

salt

black pepper (to taste)

Prepare and cut leeks - To cut and clean the leeks, cut off the root and the dark green stems, which you can save for stocks and soups. Remove the tough outer layer, then cut in half to cut into half moons or leave as-is to cut into rings. Slice the leek stalk into quarter inch slices. Fill a large bowl with cold water and add the leeks to the bowl. Use your hands to agitate the leeks and remove the dirt.

Cook shallots and leeks - Add oil and butter to a large skillet or braiser on medium heat. Add shallots and leeks and cook on medium for 6-8 minutes, stirring occasionally. Season with salt and pepper to taste.

Top 3 sauteed leeks recipes from across the web

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Roast lamb studded with rosemary & ...

Buttered Sautéed Leeks

Sautéed Buttered Leeks

Top 3 sauteed leeks recipes from across the web

The most viewed sauteed leeks recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Roast lamb studded with rosemary & ...

Buttered Sautéed Leeks

Sautéed Buttered Leeks

The most viewed sauteed leeks recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine