Leg of lamb baker style

Ingredients for 4 servings:

• 1 ½ kg leg(s) of lamb, boneless
• Salt and pepper from the mill
• 2 cloves garlic
• 3 tbsp olive oil
• 4 onions
• 500 g potatoes
• 1 cup red wine
• 250 ml vegetable broth or meat broth
• 2 sprig(s) rosemary, fresh, chopped
• 1 pinch of nutmeg

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

for Sundays

Season the ready-to-cook leg of lamb with salt and pepper and rub it liberally with the peeled, chopped garlic cloves. Heat the olive oil in a roasting pan and let the leg of lamb brown all over. Roast in an oven preheated to 180 to 200 degrees Celsius for about 30 minutes. In the meantime, peel and slice the onions. Peel and slice the potatoes. Remove the leg of lamb from the oven. Add the sliced ​​onions to the remaining frying fat and fry briefly. Then add the sliced ​​potatoes and sauté briefly. Deglaze with red wine and top up with the stock. Season the mixture with salt, pepper, chopped rosemary, and nutmeg. Place the leg of lamb on top of the potatoes and braise the mixture at 180 to 200 degrees Celsius for another 45 to 50 minutes. Remove the leg of lamb after the cooking time. Arrange the potatoes, slice the meat, place on top of the potatoes, garnish and serve.