Summary

Ingredients

• 1 leg lamb (boneless approx. .2 kg)
• 100 g carrot (s)
• 100 g celeriac
• 3 onion (s)
• 400 ml lamb stock
• 100 ml red wine
• 3 tablespoon sauce thickener for dark sauces

For the marinade:

• 2 tablespoon mustard
• 2 cloves garlic)
• 2 tablespoon herbs Provence
• 1 teaspoon salt
• pepper

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Instructions

1. First marinate the leg of lamb. To do this, it is rubbed with mustard, garlic, Provence herbs, salt and pepper. Then the leg is placed in a roasting pan.
2. Then clean, wash and dice the vegetables and pour them over the leg. Add 200 ml of lamb stock and the red wine. The whole thing is then pushed into the oven at 200 degrees (gas level 3) for about three hours, the temperature being reduced to 180 degrees (gas level 2) after one hour.
3. Please note: Constant pouring over your own stock keeps the leg of lamb nice and juicy.
4. Then take the meat out of the roaster and bring the juices to the boil with the vegetables, adding the remaining 200 ml of lamb stock, puree and strain through the sieve.
5. Then bring the sauce to the boil again, bind with a sauce thickener and season.
6. The sliced leg of lamb can then be poured over with the sauce and served.