Heidschnuckenkeule in creamy juniper sauce

Ingredients

• 1 Heidschnuckenkeule (ca. 1.2 kg with bone)
• 2 tsp juniper berries
• 1 tsp peppercorns
• 2 onions
• 2 carrots
• 200 g celery root
• 2 Garlic cloves
• 2 tbsp clarified butter
• 1 tbsp Tomato Paste
• 200 ml red wine
• 400 ml game stock
• 1.2 kg Brussels sprouts
• Salt
• 2 tbsp butter
• nutmeg
• 100 g crème fraîche
• 1 tbsp gooseberry jam
• gin
• pepper (ground)

Instructions

1. 1.

   Preheat the oven to 160°C with fan and top heat.

2. 2.

   Wash and pat dry the leg of lamb. Crush juniper berries and peppercorns in a mortar and rub onto the meat. Peel and dice onions, carrots, celery root, and garlic. Brown the lamb all over in a hot clarified butter pan, then remove it. Add the prepared vegetables to the pan and brown them. Stir in tomato paste and remaining juniper berries, let steam briefly, then deglaze with red wine. Reduce slightly, add some stock, place the lamb back on top, season, and roast in the oven for about 1½ hours. Gradually pour more stock over the meat and turn it occasionally.

3. 3.

   Trim the Brussels sprouts and cut crosswise at the stem. Boil in salted water for about 10 minutes until firm. Drain and toss in hot butter. Season with salt and nutmeg.

4. 4.

   Remove the lamb from the roasting pan and let it rest in a turned-off oven. Strain the sauce and reduce further if needed. Stir in crème fraîche, gooseberry jam, a splash of gin, salt, and pepper. Slice the lamb and serve on warmed plates with some sauce and Brussels sprouts. Offer remaining sauce separately.