Herbs – Leg Of Lamb Grilled Pink on Bone

Summary

Ingredients

• 1.45 kg leg lamb on the bone
• 4 sprigs rosemary
• 8 sprigs thyme
• 2 clove (s) garlic, sliced
• 25 grains pepper, colored
• 10 grains allspice
• 5 juniper berries
• 1 tablespoon olive oil
• 1 carrot (s), medium-sized, roughly diced
• 50 g celeriac, rouhly diced
• 1 onion (s), roughly diced
• 2 clove (s) garlic, pressed on
• 400 ml lamb stock
• 100 ml red wine, dry
• 2 teaspoons mustard
• 1 teaspoon tomato paste
• 1 teaspoon paprika pulp
• 1 teaspoon balsamic vinegar
• 1 tablespoon jam (black currant jelly)
• salt and pepper
• Butter or
• food starch

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Instructions

1. Insert the garlic slices into crevices and along the bone, pressing them between meat pieces with your fingers without using a knife. In a mortar, grind the colored pepper, allspice, and juniper berries together. Rub the ground spices all over the lamb leg. Top with the rosemary and thyme sprigs. Fold the thinner flap of meat and tie it tightly to the leg with butcher's twine to create an evenly thick piece. Drizzle with 1 tablespoon olive oil. Wrap tightly in aluminum foil, place in a plastic bag, and refrigerate overnight.
2. Remove the lamb from the refrigerator 1 hour before cooking to bring it to room temperature. Season with salt. Pour the lamb stock and red wine into a roasting pan with 1 medium carrot (roughly diced), 50 g celeriac (roughly diced), 1 onion (roughly diced), and pressed garlic cloves. Place the lamb leg on top of the vegetables. Insert a meat thermometer into the thickest part of the meat, avoiding the bone—target internal temperature of 70°C (158°F) for pink meat.
3. Place the open roasting pan in a cold oven set to 220°C (428°F) with fan-assisted grilling. Roast for 60 minutes, basting with the roasting liquid after 30 minutes and again after 45 minutes. After 60 minutes, the internal temperature should be roughly 60°C (140°F). Lower the oven temperature to 80°C (176°F) and continue cooking for 90 minutes more, basting with roasting liquid twice during this time. The final internal temperature should reach 70–75°C (158–167°F).
4. Transfer the cooked lamb to a plate and rest it in the oven for 10 minutes. Strain the roasting liquid through a fine sieve into a saucepan. Reduce the liquid by one-third over medium-high heat. Season the sauce with 2 teaspoons mustard, 1 teaspoon tomato paste, 1 teaspoon paprika pulp, 1 teaspoon balsamic vinegar, and 1 tablespoon black currant jelly. Season with salt and pepper to taste. Thicken with cold butter or cornstarch as needed.