Lamb Leg

Ingredients

• 1 lamb leg (about 1.8 kg)
• 1 untreated lemon
• 1 head of garlic
• 1 bunch thyme
• 500 ml dry white wine
• 4 tbsp olive oil
• Salt
• Pepper (freshly ground)
• 200 ml tomato puree
• 2 carrots

Instructions

1. 1.

   Grate the zest of the lemon and squeeze its juice for the marinate.

2. 2.

   Separate 2 cloves from the garlic head, finely chop them. Strip leaves from 2 thyme sprigs, combine with wine and oil. Cover the lamb leg in this mixture, refrigerate for about 24 hours, turning it several times.

3. 3.

   Remove the lamb leg, discard the remaining marinate, season all around with salt and pepper. Place the leg with the leftover thyme sprigs in a large roasting pan or the oven’s fat pan.

4. 4.

   Roast the meat at 250 °C on the lower rack for 30 minutes.

5. 5.

   Meanwhile, break apart the rest of the garlic head and crush the cloves once with a knife. Cut the carrots into small pieces.

6. 6.

   Set the oven to 180 °C, add tomatoes, carrots, and the crushed garlic cloves, then roast for another 50–60 minutes. Frequently spoon the braising liquid over the meat and turn the leg about every 20 minutes. Remove from the oven, lift the leg with thyme sprigs and garlic cloves onto a plate, return to the oven. Let rest in the turned‑off oven for 15 more minutes. Strain the remaining sauce through a sieve, drizzle 2–3 tbsp over the leg, serve the rest separately. Serve with salad or potatoes.