Braised Lamb Leg

Ingredients

• 1.5 kg Lamb leg (1 lamb leg)
• Salt
• pepper (from the mill)
• 2 tbsp Dijon mustard
• 1 Organic lemon
• 2 sprigs Rosemary
• 4 cloves garlic
• 4 tbsp olive oil
• 200 ml red wine
• 400 ml lamb stock
• 1 bay leaf
• 3 peppercorns
• 400 g large carrots (2 large carrots)
• 1 bunch spring onions
• 2 tbsp raisins
• 1 bunch parsley

Instructions

1. 1.

   Wash the lamb leg and pat it dry with kitchen paper. Rub all over with salt, pepper, and mustard.

2. 2.

   Wash and dry the lemon. Zest finely, divide into 2 portions. Halve and juice the lemon.

3. 3.

   Wash and dry the rosemary. Peel and roughly chop the garlic, place 1 tsp of garlic in a small bowl and set aside.

4. 4.

   Heat olive oil in a braising pan and brown the lamb leg on all sides over high heat. Preheat oven to 200 °C (180 C°, Gas: Level 3).

5. 5.

   Add wine, let it reduce slightly, then bring to a boil with stock and lemon juice. Add garlic, bay leaf, peppercorns, 1 portion of lemon zest and rosemary, season generously with salt and pepper. Braise covered in the preheated oven for approx. 1 hour.

6. 6.

   Meanwhile, peel and slice the carrots. Clean, wash and slice the spring onions. Add the carrots, spring onions and raisins to the lamb leg after 1 hour of braising and continue braising for 1 hour.

7. 7.

   Wash, dry, pluck the leaves from the parsley and chop finely. Mix parsley with set aside garlic and remaining lemon zest. Season with salt and pepper. Serve the braised lamb leg with the vegetable sauce and parsley mixture.