Cameroon sheep leg

Ingredients for 4 servings:

• 1 ½ kg leg(s) of lamb, from Cameroon sheep
• 4 m.-sized tomatoes
• 300 ml water
• 2 tbsp butter
• e.g. cream
• 1 m.-sized onion(s)
• 1 rosemary sprig(s)
• 6 garlic cloves
• little celery, matchbox-sized
• 2 sprigs of thyme
• 6 tbsp olive oil
• 3 tsp salt
• ½ bunch parsley

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 3 hours

from the oven, very easy to make

Peel and roughly chop the onion and garlic cloves. Trim and dice some celery. Pick the leaves from the rosemary sprig and thyme. Place the prepared ingredients in a tall container, add the olive oil, salt, and parsley, and blend with a hand blender until the marinade is pasty. The finer the texture, the better. Trim the leg of lamb, but don’t discard the scraps. You’ll need them later for the sauce. Generously massage the marinade into the meat. Let the leg rest at room temperature for one hour. Cut the tomatoes into eighths. Preheat the oven to 160°C (fan/convection oven). Melt the butter in a roasting pan. Brown the meat all over. Let the fat and leftover meat sizzle the whole time! Arrange the tomatoes around the meat and place the roasting pan uncovered in the oven for about 30 minutes. Then pour half of the water over the meat and turn the leg over. After another 30 minutes, pour the remaining water over the meat and turn the leg over again. Leave the meat in the oven for about another 20 minutes, then remove the leg from the roasting pan and keep warm in the oven. Strain the meat juices through a sieve into a saucepan and simmer until the desired consistency is reached. If desired, you can round off the sauce with cream. This dish is delicious with potato wedges and sour cream.