Five-hour Leg Of Lamb
by Editorial Staff
Summary
| Prep Time | 1 hr 5 mins |
| Total Time | 1 hr 5 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 lamb (leg with bone)
- 5 cloves garlic, cut into sticks
- 4 tablespoon oil
- 1 sprig rosemary
- 8 leaves sage
- 1 bunch soup greens
- 2 onion (s), halved
- 10 apricot (s), dried
- 1 bottle red wine, dry
- 2 cups sour cream
- salt
- pepper
- Stock (lamb stock)
- 2 cups yogurt
- 2 teaspoons honey, liquid
- 125 g nuts (hazelnuts and walnuts, mixed), rated
- 1 pinch (s) cayenne pepper
- possibly soy sauce
Print Recipe
Pin Recipe Instructions
- Remove any thick layers of fat from the leg. Pierce about two centimeters from all sides with a sharp knife and push a garlic stick deep into each hole. Drizzle the meat with 2 tablespoons of olive oil and massage in with the heel of your hand.
- Lightly roast the soup greens and onions in a pan with a little oil. Preheat the oven to 150 degrees. Heat the oil in a roasting pan so much that a light smoke is formed. Sear the leg on all sides until the surface browns. Then salt and pepper. Deglaze the meat with 250 ml of red wine. Add the roasted soup greens, onions, rosemary, sage and apricots. Remove from the heat and place covered in the preheated oven. Turn the leg of lamb every hour, pour 2 tablespoons of sour cream over it and top up with red wine. Remove the lid after 4.5 hours, pour in the rest of the red wine and add the rest of the sour cream from the first cup.
- During the frying time for the dip, mix the yoghurt with nuts, cayenne pepper and honey and fill into small bowls depending on the number of servings. After 5 hours, try with a tablespoon to see if the meat can be detached from the bone. If the resistance is stronger, add another 0.5 hour roasting time with occasional basting. Take the leg out of the roaster, turn the oven heat down to 50 degrees and keep the meat warm on a tray in the oven while the sauce is being prepared.
- Heat the roasting pan on the stove, if necessary, add some boiling water and scrape the roasting off the walls and bottom, bring to the boil and pour through a sieve. Express the residue well. Skim the fat from the sauce. Stir in the second cup of sour cream with the whisk, bring to the boil again briefly and season with the lamb stock. How about a dash of soy sauce? Serve the leg in one piece and cut it at the table without a knife with a large spoon. Dip meat bites (butter-soft) into the yogurt-nut sauce. It goes well with fried potatoes, preferably fried in oil with garlic, and green beans. Or instead of the potatoes, ciabatta or Portuguese white bread.
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