Leg of lamb a la Mäusle

Ingredients for 8 servings:

• 1 ½ kg leg(s) of lamb (boneless)
• salt and pepper
• Rosemary, dried
• Thyme, dried
• 4 cloves garlic, halved
• 2 m.-sized onion(s), in rings
• 200 ml red wine
• 1 liter lamb stock (homemade)
• Red wine, to refine the gravy
• salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 7 hours; Total time approx. 7 hours 10 minutes

thanks to the low-temperature method it becomes tender and juicy

Pre-order the leg of lamb and the lamb bones for the stock from your trusted butcher in advance. Have the bone removed from the leg of lamb. First, make the lamb stock… I made mine according to this recipe (courtesy of Sivi*) http://www.chefkoch.de/rezepte/1411841246034661/Lammfond.html using 1.5 times the amount of ingredients. This way, I got about 1 liter of stock after reducing it and froze it until ready to use. Now let’s start with the leg of lamb: Take the leg out of the refrigerator in time so it can come to room temperature. Preheat the oven to 200 degrees Celsius (top/bottom heat). Briefly rinse the leg with cold water (especially the area where the bone used to be), pat it dry, and rub it liberally with salt and pepper. Insert the halved garlic cloves into the hole in the bone. Gently season all over with rosemary and thyme (the herbs won’t burn during roasting). Place the onion rings in a sufficiently large casserole dish and place the seasoned leg of lamb on top. Insert a meat thermometer into the thickest part, deep into the meat. Bake in the oven for 30 minutes at 200 degrees Celsius. Pour in the red wine and reduce the temperature to 90 degrees Celsius (top/bottom heat). The next 6 hours are your leisure time. Then increase the temperature to 120 degrees Celsius (top/bottom heat) and let the leg simmer for another 30 minutes. Add about 1/2 liter of water beforehand (not over the meat) to allow the onions to cook. When the thermometer registers an internal temperature of 62 degrees Celsius (144 degrees Fahrenheit), the leg of lamb is done. It will then still be tender and pink on the inside. If you prefer it cooked longer, let the roast cook until the internal temperature reaches 65 degrees Celsius (159 degrees Fahrenheit). Remove the meat from the dish, place it on a plate, and cover with aluminum foil. Scrape out the meat juices (add more water if necessary to clean the pan). Place them in a pot along with the precooked lamb stock. Season to taste with water, red wine, salt, and pepper. Cut the leg of lamb into thin slices and serve immediately. We served it with wild garlic spaetzle and Franconian asparagus salad—a true feast.