Leg of lamb with mustard and herbs

Ingredients for 6 servings:

• 1 leg of lamb, approx. 2.3 kg
• 5 garlic cloves
• 3 tbsp peppercorns, green
• 5 allspice berries
• 3 tbsp coriander powder, freshly ground
• 1 tbsp lemon zest, untreated
• 4 tbsp mustard, medium hot
• Salt
• 125 ml oil
• 375 ml water
• 2 small onions, approx. 80 g
• 1 small bunch of soup vegetables
• 3 bay leaves
• 1 rosemary sprig(s)
• ½ liter red wine, strong
• 250 ml whipped cream
• 1 tsp brown sugar

Instructions

Working time approx. 35 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 2 hours 20 minutes; Total time approx. 14 hours 55 minutes

First: Have the butcher remove the end bone from the leg of lamb. The day before, make several cross-shaped incisions on the skin side of the leg of lamb with a sharp knife. Peel 2 cloves of garlic and press them through a press into a bowl. Crush the green pepper and allspice in a mortar and pestle and add to the garlic. Add the coriander, lemon zest, mustard, 1 teaspoon of salt, and 2 tablespoons of water; mix everything into a paste. Brush the mixture all over the leg of lamb and let it marinate in the refrigerator for about 12 hours or overnight. Preheat the oven to 225°C (fan/convection oven). Then add oil to the drippings pan, place it on the middle shelf, and heat the oil. Brown the leg skin-side down in the hot oil for about 6-8 minutes, then turn and brown the other side for about 6-8 minutes. Reduce the heat to 200°C (400°F). Turn the leg over again, add the bone, and roast for 50 minutes. Meanwhile, peel and quarter the onions. Trim, wash, and roughly chop the vegetables. Add the remaining (unpeeled) garlic cloves, the onions, vegetables, bay leaves, and rosemary to the roasting pan and simmer for another 15-20 minutes, then add 125 ml of red wine. Cook for another 45-50 minutes, then gradually add the remaining red wine and 1/4 l of water. Baste the roasting juices over the leg frequently. Remove the cooked leg, wrap it in aluminum foil, and keep warm in the switched-off oven. Brush off any browned meat in the roasting pan, pour the juices through a sieve into the widest possible saucepan, and carefully remove any excess fat. Add the cream and reduce until the sauce is slightly thickened, then season with salt and brown sugar. Arrange the leg of lamb on a warmed platter and serve the sauce separately. Serve with savoy cabbage with brown butter, green beans, thyme-spiked potatoes, or croquettes.