Summary

Ingredients

• 2 leg (s) lamb approx 1. kg per piece (with bone)
• 3 medium onion (s)
• 100 ml olive oil
• 200 ml lamb stock
• 4 bulbs garlic, fresh
• 200 ml red wine, drier
• 1 sprig rosemary
• 5 sprigs thyme
• sea-salt
• Pepper, freshly ground black
• 1 pepper, (cored and finely chopped)

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Instructions

1. Take the leg of lamb out of the refrigerator at least 1 hour before frying, peel and roughly dice the onion, core and finely chop the peppers, strip the rosemary needles from the branch and chop, also strip the thyme from the branch.
2. Rub the legs of lamb with salt and pepper. Heat the olive oil in a large pan and fry the legs of lamb all around. Preheat the oven to 100 degrees. Place the legs of lamb in a coated roaster. Halve the garlic bulbs, fry briefly in the pan and add to the legs. Now fry the onion in the oil and then add it to the legs with the herbs and peppers. Pour 100 ml of stock and 100 ml of wine over the legs and place in the oven.
3. After an hour pour the rest of the stock and the wine over it. Let simmer for another hour in the oven with the oven door slightly open.
4. Remove the legs, put the gravy and the onion-garlic-herb mixture in a saucepan and reduce.
5. Place the legs of lamb in the oven for another 15 minutes.
6. Strain the gravy through a sieve and reduce it again for 5 minutes, take the leg of lamb out of the oven and let it relax for a few minutes. If necessary, thicken the sauce a little. Slice the leg of lamb and pour a little sauce over it. Serve immediately.
7. Potato wedges with ratatouille or potatoes with bean vegetables go well with this.