Leg of lamb in fine style

Ingredients for 6 servings:

• 15 cloves garlic
• 1 bunch rosemary, fresh
• 3 large bell peppers, colored
• 3 large onions
• 4 large tomatoes
• 2 m.-sized carrot(s)
• 2 stalk(s) leeks
• 3 stalks of celery leaves
• 300 g pumpkin flesh
• 12 tbsp olive oil (extra virgin)
• 1 leg of lamb with bone, approx. 2kg
• 8 tbsp forest honey
• some salt and pepper from the mill

Instructions

Working time approx. 50 minutes; Rest period approx. 1 day; Cooking/baking time approx. 3 hours 30 minutes; Total time approx. 1 day 4 hours 20 minutes

Lard the leg of lamb with the garlic cloves, rub with a little salt, place on the rosemary sprigs, and wrap tightly in cling film. Refrigerate for a day. Cut all the vegetables into 3-4 cm pieces, except for the pumpkin, which is cut into 3 x 1 cm slices. Arrange the vegetables on a baking sheet and drizzle with olive oil. Season with salt and pepper. Remove the leg of lamb from the foil, remove the rosemary, and place it in the center of the baking sheet. Brush with honey and top with a few rosemary sprigs. Cook everything covered at approximately 200 degrees Celsius (400 degrees Fahrenheit) for about 2-3 hours. When the meat begins to pull away from the bone, brown it again uncovered (30 minutes). Be careful not to burn the vegetables. Remove the leg of lamb from the baking sheet and let it rest. Place the vegetables and stock in a saucepan and puree using a hand blender, straining if necessary. The resulting sauce should be slightly creamy, which can be enhanced with sour cream, but isn’t necessary. Remove the leg meat from the bone and slice it and add it to the sauce for about 10 minutes. Serve with red cabbage, Brussels sprouts, salad, mashed potatoes, or rice. Serve with a cold beer or a dry red wine.