Summary

Ingredients

• 1 large leg lamb, on the bone
• 5 large cloves garlic, cut into sticks
• 4 tablespoon olive oil
• 1 sprig rosemary
• 8 leaves sage
• 1 bunch soup greens, diced
• 2 onion (s), diced
• 10 apricot (s), dried
• 1 bottle red wine, not too dry, possibly a little more
• 2 cups sour cream
• salt
• Black pepper
• soy sauce
• Broth, grains, meat extract or similar as required
• 2 cups yogurt
• 2 teaspoons honey
• 125 g hazelnuts and walnuts mixed, round
• 1 pinch (s) cayenne pepper

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Instructions

1. Preheat the oven to 150 ° C.
2. Prepare the leg of lamb as usual, removing the fat if possible. Prick several times about 2 cm deep with a knife and hide the garlic sticks in it. Drizzle with 2 tablespoons of oil and massage in well.
3. Heat the remaining oil in a suitable roasting pan and fry the leg all over. Add the soup greens and onions and roast with them. Salt and pepper. Deglaze with a quarter liter of red wine, add rosemary, sage and apricots. Cover tightly in the preheated oven. Turn the leg of lamb every hour, brush with two tablespoons of sour cream and refill with red wine. After four and a half hours, remove the lid, pour in the rest of the red wine and add the rest of the sour cream from the first cup.
4. During the frying time, stir together the yoghurt, nuts, cayenne pepper and honey and pour into six small bowls.
5. After five hours, try with a spoon to see if the meat comes off the bone. If not, just give it time and pour the sauce over it from time to time. Then take the leg out of the roaster, reduce the oven heat to 80 ° C and keep the meat warm on a plate in the oven.
6. Heat the roasting pan on the stove, add a little hot water if necessary and loosen the roast set on the edge. Then pass everything through a sieve and squeeze out well. Skim off any fat, then stir in the second cup of sour cream with the whisk, season with the soy sauce and, if desired, with meat extract or granular broth and let it get nice and hot again.
7. Serve the leg whole and cut up with a spoon at the table. Napkin the pieces of meat on the plate with the red wine sauce, dip in the yogurt-nut sauce and enjoy.
8. We like fresh flatbread with it, so you can take in the ingenious sauce, an endive salad and / or beetroot.