Summary

Ingredients

• 1 leg lamb, about 2.5 - 3 kg
• 2 cloves garlic, diced
• 2 bunches soup greens
• 3 tablespoon tomato paste
• 1 bottle red wine, approx.
• 0.5 liter ½ vegetable stock
• 3 bay leaves
• 4 sprigs thyme
• 6 juniper berries, crushed
• 5 grains pepper
• Thyme, rubbed
• mustard
• Cranberries
• olive oil
• salt and pepper

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Instructions

1. Clean the leg of lamb. Lard it all around with the styled garlic. Fry the leg vigorously in a little olive oil, remove from the pan and let cool down.
2. Sear the lamb sections in the frying fat with a diced soup green until roasted substances form on the bottom of the pan. Add tomato paste and sweat, then deglaze with half of the red wine. Add the remaining spices and the fresh thyme, fill up with the vegetable stock, bring to the boil and reduce to half while simmering gently. Then pour through a sieve and season to taste.
3. Brush the leg of lamb all around with mustard, salt and pepper, sprinkle with the stripped thyme (not too little).
4. Measure the length of the roasting tube, the paper should not come into contact with the wall of the oven.
5. Fill the roasting tube with the second soup greens and place the leg of lamb on top. Close the roasting tube (it should contain enough air, so it shouldn`t stick to the leg) and use a small knife to make two to three small incisions for the escaping steam! Do not forget!
6. Preheat the oven to 80 degrees.
7. The leg of lamb on the second rack from the bottom is forgotten for approx. 2.5 to 3.5 hours (depending on weight)!
8. After this time, catch the liquid and add it to the finished sauce. Bring to the boil vigorously while the leg rests. Season the sauce to taste.
9. The sliced leg should be light pink in color. The meat is soft as butter and full of flavor! Serve with cranberries.
10. Good Appetite!
11. This goes well with a colorful salad with baguette, a potato gratin (must be well prepared as the oven is occupied for a long time) or boiled potatoes.