Leg of lamb with herbs

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   Wash the leg of lamb, dab dry, rub vigorously with salt and pepper and place in the casserole. Wash the tomato and parsley. Peel carrots and onions. Chop the vegetables. Chop parsley finely. Cut bacon into pieces.

2. 2

   Place the prepared ingredients around the leg of lamb in the roaster. Add red wine and close the roaster. Let meat braise in the oven (electric cooker: 200 °C/ gas: level 3) for one hour. Pour roasting liquid over the meat from time to time. Peel garlic. Put oil and herbs in a small bowl. Press garlic through a garlic press. Mix everything. Take the lid off the roaster. Spread the herb mixture on the leg of lamb. Cook for another 40 to 50 minutes in the oven without lid. Sieve the roast stock, fill up to 3/8 litres.

3. 3

   Mix everything. Take the lid off the roaster. Spread the herb mixture on the leg of lamb. Cook for another 40 to 50 minutes in the oven without lid. Sieve the roast stock, fill up to 3/8 litres. Stir the flour with a little water until smooth, add to the roast stock and let it boil slightly for five minutes. Season the sauce with the spices and serve with the leg of lamb. Serve with boiled potatoes and green beans