Spicy Lamb Leg with Herbs and Potatoes

Ingredients

• 1 milks lamb leg (ready-to-cook, with bone, ca. 1.2 kg)
• Salt
• black pepper (freshly ground)
• 2 tbsp olive oil
• 1 Shallot
• 1 Carrot
• 1 stalk Celery
• 2 Tomatoes
• 5 garlic cloves
• 1 tbsp Tomato Paste
• 200 ml dry white wine
• 400 ml lamb stock
• 1 sprig rosemary (tightly tied)
• 2 Bay leaves
• 1 onion
• 1 tbsp butter
• 600 g waxy potatoes
• butter (for the dish)
• 300 ml Vegetable broth

Instructions

1. 1.

   Wash the leg, pat dry, rub with salt and pepper, and brown all sides in a roasting pan with hot oil. Wash, peel, and roughly chop the shallot, carrot, celery, tomatoes, and garlic as needed. Add the vegetables and tomato paste to the leg and sauté briefly. Pour in wine and stock, add rosemary and bay leaves, cover, and simmer over medium heat for about 1½ hours.

2. 2.

   Meanwhile, peel and finely chop the onions, then brown them in butter.

3. 3.

   Preheat the oven to 160 °C (320 °F) with upper and lower heating.

4. 4.

   Peel the potatoes and slice them. Place the onions in a greased baking dish, layer the potato slices on top, season with salt and pepper, and position the leg in the center of the potato-onion mixture. Pour in broth and bake uncovered for about 50 minutes.

5. 5.

   During this time strain the roasting liquid through a sieve and reduce to approximately 250 ml.

6. 6.

   Serve by arranging the potatoes and leg on a plate, drizzle with the reduction, and garnish with herbs as desired.