Marinated Lamb Leg with Figs

Ingredients

• 500 ml red wine
• 125 ml vinegar
• 8 garlic cloves
• 1 sprig rosemary
• 1 bunch thyme
• 12 dried figs
• 1 kg boneless lamb leg
• Salt
• ground pepper
• 3 tbsp olive oil
• 2 tbsp Tomato paste
• 4 onions
• 2 Zucchini
• 4 tbsp sauce thickener

Instructions

1. 1.

   Bring red wine, vinegar, peeled garlic cloves, rosemary, thyme and figs to a boil. Let the broth cool. Tie the lamb leg together and marinate in it covered for 2-3 days.

2. 2.

   Pat the meat dry, rub with salt and pepper. Strain the brine. Brown the meat in 2 tbsp olive oil. Stir in tomato paste and pour in 250 ml of the brine. Add the strained liquid. Simmer for 1½ hours.

3. 3.

   Dice the onions, cut the zucchini into pieces. Fry them in the remaining oil. Let the meat rest for 15 minutes. Thicken the sauce with the thickener. Taste. Slice the meat, plate everything together. Serve with roasted potatoes.