Summary

Ingredients

• 1 leg lamb with bone (approx. 2.0 kg)
• 1 bottle red wine, dry
• 20 olives, black
• 3 carrot (s)
• 4 onion (s)
• 1 leek
• 1 piece (s) celeriac, if available
• 2 sprigs rosemary, fresh
• Tbsp thyme
• 5 leaves sage
• 3 mint leaves
• 1 teaspoon, leveled pepper
• salt
• 6 tablespoon olive oil
• 1 tablespoon sambal oelek
• 4 anchovy fillet (s)
• 0.3 liters vegetable broth or meat broth
• 100 ml port wine
• 1 cup sour cream
• 5 cloves garlic

Print Recipe Pin Recipe

Instructions

1. Wash the leg of lamb and pat dry. Chop the olives and work them into a pulpy mass. Also cut the garlic cloves into small pieces, sprinkle with coarse sea salt and use a fork to make a pulpy mass (you can also use the garlic press).
2. Mix everything together and then add the freshly chopped or dried herbs. If you like it very hearty, you can add 2 tablespoons of sambal oelek. Mix with olive oil to make a paste. Finally, season it heartily with salt and pepper. This seasoning paste has to be really hot and salty, the meat absorbs a lot of seasoning.
3. Pierce the meat several times with a sharp knife and lard it with the anchovy fillets. Don`t worry, you won`t taste any of the fish at the end, the salt content of the fillets makes the meat spicier and more piquant. Then rub in the seasoning paste and ideally leave it to soak in overnight.
4. Sear the seasoned leg in hot oil on both sides. Take the meat out of the roaster. Then put the finely chopped vegetables in the roaster and sear them as well. Season with salt, pepper, garlic and dried herbs.
5. Then put the meat back in the roaster, pour in the stock and wine and cover in the oven for approx. 3 hours at no more than 180 ° C (top / bottom heat). After the cooking time, remove the meat and keep it warm.
6. Drain the sauce. Strain the vegetables through a sieve and add to the sauce. Heat the port wine and reduce it by half, then add to the sauce. Finally add the cream and season to taste again. If you want, you can still bind the sauce a little.