Summary

Ingredients

• 1 leg lamb

For the marinade:

• 150 g smoked meat
• 2 carrot (s)
• 2 onions)
• 2 shallot (s)
• 100 ml vinegar, (wine vinegar)
• 0.75 liter ¾ white wine, dry
• 2 cloves garlic)
• 5 carnation (s)
• Nutmeg, ground
• 3 sprigs thyme
• 3 bay leaves
• 2 sprigs rosemary
• salt
• Pepper, black, freshly ground
• 1 tablespoon butter

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Instructions

1. Cut the smoked meat and carrots into sticks. Quarter the onions and shallots.
2. In a bowl, dilute the vinegar with 100 ml water. Add the white wine, carrots, smoked meat, onions, pressed garlic, herbs and spices. Stir well and season with salt and pepper.
3. Place the leg of lamb in the marinade. Refrigerate for 24 hours, turning every 6 hours.
4. Remove the leg of lamb from the marinade and pat dry with paper towels. Reserve the marinade.
5. Bring the reserved marinade to a boil on high heat. Reduce it to about a third of the original volume (roughly 10-15 minutes). Meanwhile, preheat the oven to 220°C (428°F).
6. Heat butter in a large oven-safe pan over medium-high heat. Sear the lamb for 2-3 minutes per side until browned.
7. Gradually add the reduced marinade to the pan. Transfer the pan to the preheated oven and roast for 50-60 minutes.
8. Remove from the oven. Strain the sauce through a sieve and season to taste.