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. Work the garlic slices into the meat in crevices and along the bone, without a knife, so that the meat is not damaged. They can be pressed between the different pieces of meat on the leg with your fingers. Grind the pepper, allspice and juniper berries in a mortar, rub the leg with it and top with the herb sprigs. Fold the thinner flap of meat hanging downwards and tie it tightly to the leg with a butcher`s thread. This gives you a piece of meat that is evenly thick, which is beneficial for cooking. Drizzle the leg with a little olive oil, wrap it in aluminum foil and leave it to rest overnight in the refrigerator in a plastic bag.
2. The next day, take the leg out of the refrigerator about an hour before cooking, so that it can reach room temperature, add salt. Put the stock and red wine with the diced vegetables and the pressed garlic cloves in the roasting pan and place the leg on top. A meat thermo is a great advantage for perfect cooking. Insert the tip of the temperature sensor into the middle of the thickest part of the meat and make sure that the bone is not touched, as this would lead to measurement errors and indicate the meat temperature actually reached too high. The ideal core temperature is around 70 ° C or slightly above, then the meat is still pink on the inside.
3. With this leg, I do not sear it, but put the open roaster in the cold oven, which is set to 220 ° C fan-assisted grilling and 60 minutes. After 30 and 45 minutes, pour the roasting liquid over the meat. After the grilling time, it has reached a core temperature of almost 60 ° C. Now set the oven to 80 ° and cook the leg for another 90 minutes, dousing the roasting liquid twice, but not more often, otherwise the oven temperature will drop too quickly. The core temperature should be between 70 and 75 ° C at the end of the cooking time.
4. Place the finished leg on a plate and let it rest in the oven for about 10 minutes. In the meantime, pour the stock through a hair sieve into a saucepan and reduce the liquid by a third. Season to taste with mustard, tomato and paprika pulp, balsamic vinegar, currant jelly, pepper and salt and thicken with cold bits of butter or a little cornstarch.
5. Attention: The different ovens heat differently, so the times determined here can only be guidelines. They apply to my oven.