Honey Lamb

Name: Honey Lamb
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 6
Ingredients: 2 red peppers (about 400 g); 2 (approx. 150 g) medium-sized onions; 1 (approx. 1.4 kg) small leg of lamb with bone; 7-10 Tbsp Pepper; 2-3 TABLESPOONS Olive oil; 1 little box Saffron in threads; 7-10 Tbsp Salt; 1-2 TEASPOONS Sweet peppers; 1 TABLESPOON Spanish brandy; 200 ml dry, Spanish white wine; 2 small twigs rosemary; 1 kg baby potatoes; 5-6 Tbsp White wine vinegar; 2-3 tablespoons (approx. 80 g) liquid honey; 2-3 TABLESPOONS Sunflower oil

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 6

2 red peppers (about 400 g)
2 (approx. 150 g) medium-sized onions
1 (approx. 1.4 kg) small leg of lamb with bone
7-10 Tbsp Pepper
2-3 TABLESPOONS Olive oil
1 little box Saffron in threads
7-10 Tbsp Salt
1-2 TEASPOONS Sweet peppers
1 TABLESPOON Spanish brandy
200 ml dry, Spanish white wine
2 small twigs rosemary
1 kg baby potatoes
5-6 Tbsp White wine vinegar
2-3 tablespoons (approx. 80 g) liquid honey
2-3 TABLESPOONS Sunflower oil

Directions

1
Clean, wash and finely dice the peppers. Peel and finely dice the onions. Wash leg of lamb, dab dry and rub with pepper. Dissolve saffron threads in 1/4 litre of hot water.
2
Heat olive oil in a roasting pan. Brown the leg in it all around. Add onions and paprika and fry briefly. Season leg with salt and sweet paprika. Deglaze with brandy and wine. Pour saffron threads into the lamb.
3
Bring everything to the boil. Cover and braise in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 1 1/2 - 1 3/4 hours. Turn the leg twice. Wash the rosemary and dab dry.
4
Roughly chop the needles of a branch. Peel and wash the potatoes. Heat sunflower oil in a large pan. Dab potatoes dry and fry them for 20-25 minutes, turning them over. In the last 2-3 minutes add chopped rosemary and fry.
5
Season potatoes with salt and pepper. Remove leg of lamb from the stew and keep warm. Stir vinegar and honey into the stock and cook everything for 5-10 minutes. Arrange leg of lamb, some sauce and rosemary potatoes on a plate.
6
Garnish with the rest of the rosemary. Add the rest of the sauce.