Braised leg of lamb with garlic, onions and tomatoes

Name: Braised leg of lamb with garlic, onions and tomatoes
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 4
Ingredients: 1.25 kg Leg of lamb with bone; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TEASPOON dried thyme; 4-5 Tbsp Olive oil; 1-2 (140 g) large garlic bulbs for about 20 garlic cloves; 1 (approx. 400 g) Vegetable Onion; 2-3 Bay leaves; 1/2-1 glass (425 ml/E: 400 ml) Lamb stock; 350 g cherry tomatoes; 1 untreated lemon; 250-300 g Baguette

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 4

1.25 kg Leg of lamb with bone
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TEASPOON dried thyme
4-5 Tbsp Olive oil
1-2 (140 g) large garlic bulbs for about 20 garlic cloves
1 (approx. 400 g) Vegetable Onion
2-3 Bay leaves
1/2-1 glass (425 ml/E: 400 ml) Lamb stock
350 g cherry tomatoes
1 untreated lemon
250-300 g Baguette

Directions

1
Wash the leg of lamb, dab dry and rub with salt, pepper and thyme. Place in a roasting pan with olive oil, cover and bake in a preheated oven (electric range: 175 °C / gas: level 2) for approx. 2 hours. In the meantime, divide the garlic bulb into cloves, but do not peel. Peel the onion and cut into slices. Wash the bay leaf and dab dry. Add the garlic, onion, bay leaf and 200 ml lamb stock to the leg after about 30 minutes and braise. Wash and drain the tomatoes.
2
Wash the lemon, dab dry and peel half of the peel in fine strips with a julienne nipper. Cut the rest of the lemon into slices. 30 minutes before the end of the cooking time, place the lemon julienne and slices on the leg and spread the tomatoes around the meat. If necessary, add some stock and braise until done. Arrange leg and braised vegetables on a plate. Serve with warm baguette. (Remove the soft garlic cloves from the skin and spread on the baguette). Serve with a strong red wine