leg of lamb

Ingredients for 4 servings:

• 1 ½ kg lamb, leg, boneless
• 6 cloves garlic
• 1 bottle of red wine (Burgundy)
• 2 tbsp olive oil
• 2 bay leaves
• 1 sprig(s) of thyme
• 2 onions
• 2 carrots
• 10 black peppercorns
• 2 cl cognac
• 1 tsp cornstarch
• 1 pinch(s) of pepper
• 1 pinch of salt

Instructions

Working time approx. 35 minutes; Rest period approx. 3 days; Total time approx. 3 days 35 minutes

Pierce the leg of parchment skin with the sliced ​​garlic cloves and place it in a large bowl. Mix the wine, oil, bay leaves, thyme, sliced ​​onions, and carrots and pour over the leg. Sprinkle with the peppercorns, cover, and marinate in the refrigerator or cellar for 3-4 days, turning occasionally. Then remove the leg from the marinade, dry thoroughly, and place on the rack in a preheated oven (electric stove: 225°C, gas mark 4). Roast for 30-40 minutes, then let it rest in the switched-off oven. Meanwhile, reduce the marinade by half, strain it through a sieve, season with cognac, and thicken with the cornstarch. Season with salt and pepper. Slice the leg and serve the sauce separately. I like to serve glazed carrots as a side dish. A full-bodied, fine red wine is recommended, ideally your favorite!