Leg of lamb with garlic

Ingredients for 4 servings:

• 1 leg of lamb, approx. 1.2 kg
• 10 garlic cloves
• 2 tsp black pepper, from the mill
• 2 tsp caraway powder
• 1 tbsp wheat flour type 550
• 1 tbsp clarified butter
• 1 large onion(s)
• ½ bunch soup vegetables, fresh
• 1 pinch of allspice powder
• 1 pinch of cinnamon powder
• 250 ml red wine, dry
• 250 ml lamb stock or broth
• 2 pinches of salt
• n. B. water

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 5 hours 30 minutes; Total time approx. 6 hours

Remove any fat and skin from the meat. Peel the garlic cloves and halve the larger ones lengthwise. Cut pockets into the meat around the leg and tuck the garlic cloves in so they are no longer visible. Season the leg with pepper, rub with ground caraway, and lightly flour. Peel or trim the onion and vegetables, and cut into cubes/slices. Heat the clarified butter in a pan and sear the leg on all sides. Add the diced onion and vegetables to the pan, season with allspice and cinnamon, and sear while stirring. Deglaze everything with a little red wine and reduce the liquid. Repeat this process until all the wine is used up. Preheat the oven to 180°C (top/bottom heat). Now add the lamb stock/broth to the leg, top up with a little water, cover the leg, and let it braise in the oven for about 1 hour. After one hour, reduce the temperature to 100°C (top/bottom heat) and braise the meat for 3-4 hours. Check the liquid level occasionally and add a little more water if necessary. Remove the leg from the oven, place it in another pan, and keep warm. Strain the sauce through a sieve and season with salt and pepper. Slice the meat and keep warm in the sauce until ready to serve. Serve with Thuringian Rutscher (sausages).