Christmas Lamb

by Editorial Staff

Summary

Prep Time 1 hr 10 mins
Total Time 1 hr 10 mins
Course Main Course
Cuisine European
Servings (Default: 5)

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
Christmas Lamb
Christmas Lamb

Instructions

  1. Wash leg of lamb, pat dry and lard with cloves. Make a marinade from cinnamon, honey, soy sauce, pepper and salt, brush the leg of lamb with it and let it steep for at least 15 minutes.
  2. Peel, wash and dice the celery and carrots. Peel the onions and cut into wedges. Wash and clean the beans.
  3. Heat the oil in a roasting pan and fry the leg of lamb in it. Peel off the garlic clove, cut in half, add 1/3 of the celery and carrot cubes and both onions and sauté.
  4. Sprinkle everything with half a teaspoon of coriander and a little salt and pepper. Pour 500 ml of stock and stew covered in a preheated oven at 150 degrees for about 4 hours. Turn 1-2 times in between. Take out the lamb and keep warm.
  5. Pour the meat stock through a sieve. Bring 1/3 of it to the boil and sauté the rest of the vegetables in it. Add the risotto rice and raisins, gradually pour in the rest of the broth, add the remaining cinnamon and coriander right at the beginning and cook until al dente.
  6. For the sauce, heat the remaining meat stock. Add the sherry, orange juice and honey. If desired, bind with a little sauce thickener, refine with crème fraiche and season with spices to taste.

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