Lamb with honey & rosemary

Name: Lamb with honey & rosemary
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 6
Ingredients: 3 red peppers; 2 medium-sized onions; 1 (approx. 1.4 kg) leg of lamb with bone, salt, pepper; 4-6 Tbsp Olive oil; 1-2 TEASPOONS Sweet peppers; 1 little box Saffron in threads; 200 ml dry white wine; 1 TABLESPOON Spanish brandy; 1.2 kg baby potatoes; 1 sprig of rosemary; 5-6 Tbsp Sherry Vinegar; 3 TABLESPOONS liquid honey

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 6

3 red peppers
2 medium-sized onions
1 (approx. 1.4 kg) leg of lamb with bone, salt, pepper
4-6 Tbsp Olive oil
1-2 TEASPOONS Sweet peppers
1 little box Saffron in threads
200 ml dry white wine
1 TABLESPOON Spanish brandy
1.2 kg baby potatoes
1 sprig of rosemary
5-6 Tbsp Sherry Vinegar
3 TABLESPOONS liquid honey

Directions

1
Clean the peppers, wash them. Peel onions. Dice everything finely. Wash the leg and pat dry. Rub with salt and pepper. Fry the leg in 2-3 tablespoons of hot oil all around. Fry the onions and diced peppers briefly. Season the leg with paprika
2
Dissolve saffron threads in 1/4 l hot water. Pour in wine and brandy. Bring to the boil, cover and braise in a hot oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for 1 1/2-1 3/4 hours. Turn twice in between
3
Peel, wash and dry the potatoes. Fry in 2-3 tablespoons of hot oil in a large pan for 30-35 minutes. Wash the rosemary. Remove the needles, chop and fry briefly. Season with salt and pepper
4
Take the leg of lamb out of the roaster and keep it warm. Stir vinegar and honey into the stock and simmer for 5-10 minutes. Serve everything
5
Drink: Spanish red wine, e.g. Tempranillo