Braised Lamb Leg with Peppermint Sauce

Ingredients

• 2 kg lamb leg (1 leg, ready to cook, with bone)
• pepper (ground fresh)
• Salt
• 2 sprigs rosemary (smallly plucked)
• 2 tbsp olive oil
• 3 tbsp chopped mint
• 1 tbsp honey
• 125 ml white wine vinegar
• 500 g Potatoes
• 500 g pumpkin
• 4 large onions

Instructions

1. 1.

   Wash the lamb leg, pat dry, rub with pepper, salt and rosemary. Heat olive oil in a roasting pan. Sear the lamb leg on all sides until browned. Roast in a preheated oven at 160 °C (fan: 140 °C; gas: level 2) for about 2 hours, turning occasionally.

2. 2.

   For the peppermint sauce combine mint with honey and 2 tbsp boiling water in a small pot, cover and let cool. Add a pinch of salt and vinegar, stir well and taste.

3. 3.

   Peel, clean and cut potatoes, pumpkin and onions into bite‑sized pieces. Add them to the lamb about 45 minutes before the end of cooking. Spoon some of the drippings from the lamb over the vegetables multiple times. Finish with a light seasoning of pepper and salt.

4. 4.

   Plate the finished lamb leg with the roasted vegetables and serve alongside the mint sauce.