Summary

Ingredients

• 1.8 kg lamb, leg on the bone
• 3 sprigs rosemary
• 4 clove garlic
• 1 bulb garlic
• salt and pepper
• 3 tablespoon olive oil
• 1 bunch soup greens
• 0.5 liter ½ red wine
• 400 ml vegetable stock
• 1 teaspoon cornstarch

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Instructions

1. Wash the rosemary and pluck the needles off in small tufts.
2. Peel the garlic and quarter lengthways, halve the garlic bulb crosswise.
3. Detach thick skin, fat and tendons from the club. Wash the leg, pat dry.
4. Preheat the oven (electric stove 175 degrees / convection 150 degrees).
5. Pierce holes in the leg with a sharp knife, stick the garlic and rosemary into the incisions. Season the leg well with salt and pepper. Place the leg on a dripping pan, drizzle with olive oil. Fry in a hot oven for about 2 to 2 1/2 hours.
6. Clean the soup greens and roughly dice. After roasting for 30 minutes, spread the vegetables around the leg and roast for approx. 20 minutes. Pour in the wine and half of the broth. Scoop up the leg from time to time with the stock.
7. Cooking test: After approx. 2 hours insert a meat thermo (heat-resistant thermos can be in the meat from the start). At 75 - 80 degrees the meat is tender and juicy.
8. Let the leg rest in aluminum foil for 10-15 minutes.
9. Pour the meat stock through a sieve and remove the leftovers and roasted substances from the drip pan with the remaining stock. Pour into the stock. Bring to the boil, simmer for 5 minutes. Mix the cornstarch with a little cold water and use it to thicken the sauce.
10. Go with it: roasted potatoes, grilled tomatoes and green beans.