Summary

Ingredients

• 1 leg lamb without skin and bones about kg
• salt and pepper
• Rosemary and lemon balm, fresh
• Lovage and approx. 1 kg hay
• 50 g shallot (s)
• 125 g butter
• 250 ml red wine, red
• 4 dl stock (lamb stock), brown
• 1 sprig rosemary

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Instructions

1. Loosely cover the bottom of the roaster about 5-10 cm high with hay and moisten it with cold water. Salt and pepper the leg of lamb. Chop the herbs and rub them on the leg. Then place the leg on the hay in the roasting pan. Carefully cover the leg with the rest of the hay and moisten it with cold water. Put on the lid and put in the oven, which has been preheated to 200 ° C. After 40 minutes, turn the temperature down to 80 ° C and cook for another 40 minutes.
2. Important: Do not open the lid during the entire time!
3. For the sauce, dice shallots and sweat with the rosemary sprig in 25 g butter until translucent. Top up the red wine and reduce until the liquid has almost completely boiled off. Then fill up the brown lamb stock and let it boil down a little. Gradually toss the remaining 100 g butter in small pieces into the sauce. (Butter must be cold!)
4. Pan-fried potatoes, Brussels sprouts go well with it, and I like a semi-dry Trollinger with it.