buecherkruemels Easter lamb

Ingredients for 4 servings:

• 3 large garlic cloves
• Herbs of Provence
• 2 small chilies, dried
• pepper
• olive oil
• 1.6 kg leg of lamb
• 2 carrots
• 1 parsnip(s), as desired
• 1 large onion(s) or leek, as desired
• 1 stalk(s) Celery
• 4 garlic bulbs
• 1 can of tomatoes, chopped, 400 g
• 1 jar Lamb stock
• 2 packs of bacon
• 200 g green beans
• 8 plums, dried
• some bacon, fat
• Clarified butter
• salt and pepper
• 3 sprigs rosemary
• 1 bottle of dry red wine
• Sauce thickener

Instructions

Working time approx. 2 hours 15 minutes; Rest period approx. 2 days; Cooking/baking time approx. 1 hour 45 minutes; Total time approx. 2 days 4 hours

with bacon beans, bacon prunes and potatoes

Wash the leg of lamb, pat dry, and remove any fat and tendons. Crumble the chili into a bowl with your fingers. Press in the garlic cloves. Add the Provençal herbs and pepper. Add about 150 ml of olive oil and let it marinate for 10 minutes, until the dried herbs are slightly soft. Fresh herbs will marinate faster. Then place the lamb in the bowl and turn it over well until it is well coated with the herb oil. Leave to marinate in the bowl or vacuum-sealed in foil for two days. Massage and turn it over occasionally. Trim the ends of the beans, wash them, and cook for about 10 minutes until al dente. Rinse with very cold water, drain well, and wrap them in bacon. Wrap each plum in bacon. Set everything aside. Cut about six slices of fatty bacon. Wash the carrots, parsnips, and celery and chop them into large pieces. Peel and quarter the onion. Peel the garlic bulbs, but leave them whole. Blanch the bulbs in hot water. Preheat the oven with the roasting pan to 160°C (320°F). Remove the lamb from the marinade and sear on all sides in a hot pan. Season with salt and pepper. Transfer from the pan to the preheated roasting pan. Spread the fatty bacon over the lamb to prevent the meat from drying out. Briefly sauté the vegetables in the frying fat and add to the roasting pan. Also distribute the rosemary sprigs and garlic bulbs in the roasting pan. Pour in 3/4 of the bottle of wine. Place the roasting pan in the oven. In between, pour in the remaining wine and the lamb stock. After about an hour, turn the lamb over and place the bacon slices back on top. Add the tomatoes to the roasting pan and stir briefly. Turn the garlic bulbs over as well. Mix in the gravy thickener. Remove the lamb from the oven and set aside in aluminum foil to rest. Place the potatoes on top. Add the bacon-wrapped beans and prunes to the pan and sear on all sides. These will take about 10 minutes, so add the potatoes so they’re all done at the same time. Drain the vegetables in the roasting pan through a sieve and collect the gravy in a saucepan, place on the stove, and bring to a boil. Season with salt and pepper. Thicken with a gravy thickener. Carve the lamb. Arrange everything together and serve.