Stuffed leg of lamb, English style

Ingredients for 6 servings:

• 1 leg of lamb
• 500 g apples, sour
• 1 lemon(s)
• 2 cm ginger, diced
• 2 cloves, crushed
• 3 garlic cloves, diced
• 1 tsp sugar
• 1 tsp salt
• ½ tsp black pepper
• ½ liter cider (apple wine)
• 20 g butter
• 1 tbsp flour
• 200 ml sour cream

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours 10 minutes

for the Roman pot, but also works in a normal roasting pan

If preparing the dish in a Roman pot, first soak it well for at least 30 minutes. Remove the bone from the leg of lamb and trim it carefully. Cut a pocket into it. Peel the apples, core them, and dice the flesh. Peel the zest from the lemon and mix it with the apple pieces, sugar, diced garlic and ginger, and clove powder. Squeeze the lemon juice and add it as well. Fill the pocket in the leg of lamb with this mixture. Cover the free piece of meat as well and roll everything together as tightly as possible. Tie tightly with kitchen string. Rub the leg of lamb with salt and pepper and place it in the Roman pot. Scatter any remaining or fallen apple pieces around the outside. Pour in the cider and braise in the oven at 220°C for one and a half hours. Once cooking is complete, remove the lamb roll, lightly brown the flour in the butter, add the braising liquid, and bring to a boil. Puree, stir in the cream, heat again and season with sugar and salt.