Christmas Lamb

Summary

Ingredients

• 1 ½ kg leg (s) lamb, detached
• 6 clove (s), whole
• 0.5 teaspoon ½ cinnamon, ground
• 3 tablespoon honey
• 2 tablespoon soy sauce
• Salt and pepper, coarsely ground
• 1 celeriac
• 3 carrot (s)
• 2 onions)
• 250 g beans, reen
• 2 tablespoon honey
• 0.5 teaspoon ½ cinnamon, ground
• 2 tablespoons oil
• 1 clove garlic
• 1 teaspoon coriander, ground
• 1 ¼ liter vegetable stock
• 120 g rice (risotto rice)
• 100 g raisins
• 4 tablespoon sherry, dry
• 125 ml orange juice
• 150 g crème fraîche
• possibly sauce thickener

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Instructions

1. Wash and pat dry the leg of lamb. Pierce the meat and insert the whole cloves. Combine 0.5 teaspoon ground cinnamon, 3 tablespoons honey, 2 tablespoons soy sauce, and coarsely ground salt and pepper. Brush the marinade onto the lamb and refrigerate for at least 15 minutes.
2. Peel the celeriac, wash it, and cut into dice. Peel, wash, and cut the carrots into dice. Peel the onions and cut into wedges. Wash and trim the green beans.
3. Heat 2 tablespoons oil in a roasting pan over medium-high heat. Brown the leg of lamb on all sides for about 5-10 minutes until a crust forms. Peel and halve the garlic clove. Add one-third of the celery and carrot cubes, both onions, and the garlic to the pan and sauté for about 3 minutes.
4. Sprinkle with 0.5 teaspoon ground coriander and season with salt and pepper. Pour 500 ml vegetable stock into the pan. Cover and roast in a preheated oven at 150°C (300°F) for approximately 4 hours, turning the lamb 1–2 times during cooking. Remove the lamb and set aside to keep warm.
5. Strain the cooking liquid through a sieve. Heat one-third of the strained stock in a pot over medium heat. Add the remaining celery and carrot cubes, the green beans, 120 grams risotto rice, and 100 grams raisins. Stir in the remaining 0.5 teaspoon cinnamon and 0.5 teaspoon coriander. Gradually add the remaining stock and cook until the rice is tender, approximately 15–20 minutes.
6. Heat the remaining strained stock in a pot over medium heat. Add 4 tablespoons dry sherry, 125 ml orange juice, and 2 tablespoons honey. If desired, lightly thicken with sauce thickener according to package directions. Stir in 150 ml crème fraîche and season with salt and pepper to taste.