Summary

Ingredients

• 2 small legs lamb
• 3 tablespoon olive oil
• 2 medium onion (s)
• 2 medium bell pepper (s), green
• 1 tablespoon cognac
• 2 dl white wine, dry
• 7 g paprika powder, noble sweet
• liter ⅛ vinegar
• 80 g honey
• 1 pinch (s) salt
• 5 g saffron threads

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Instructions

1. Rub the lamb legs with salt.
2. Chop the onions and green bell peppers into small pieces.
3. Heat the olive oil in a large pan or Dutch oven over medium-high heat. Brown the onions and peppers for about 5 minutes. Add the lamb legs and brown them on all sides for about 8 minutes.
4. Dissolve the saffron in a small amount of warm water and let sit for 5 minutes.
5. Add the cognac, wine, dissolved saffron, and paprika to the pan. Simmer over medium heat for 10 minutes.
6. Add enough water to just cover the lamb legs. Reduce heat to medium-low and simmer for 40 minutes until the meat is tender.
7. Remove the pan from heat and let it cool for 10 minutes.
8. Add the honey and vinegar to the pan and cook over medium heat for 10 minutes.
9. Serve hot with boiled potatoes.