Föhrer leg of lamb

Ingredients for 5 servings:

• 1,500 g leg of lamb
• 4 cloves garlic, cut into sticks
• 4 tbsp olive oil
• pepper
• Salt
• 2 tsp spice mix (lamb spice)
• 4 m.-sized onion(s)
• ½ liter meat broth or lamb stock
• 200 g blue cheese, e.g. B. Bavaria Blue
• 300 g crème fraîche

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 25 minutes; Total time approx. 1 hour 55 minutes

Wash the leg of lamb and pat dry, then cut fine notches with a sharp knife. Insert the garlic cloves. Rub the leg of lamb with pepper, salt, and lamb seasoning. Heat the oil in a roasting tin and sear the meat until well browned. Quarter the onions and sear briefly. Pour in half of the meat stock and place in a covered roasting tin preheated to 180°C (convection oven). Crush the cheese (trimming off the edges if necessary) and mix with 150g crème fraîche until smooth. After 20 minutes, spread half of the cheese mixture over the leg (rounded side down). Roast in the uncovered roasting tin for another 35 minutes. Turn the leg over and spread with the rest of the cheese mixture. Roast for another 30 minutes. Add more stock if necessary. Then pour in the remaining stock, stir in the remaining crème fraîche, and season to taste. As ingredients, I recommend dumplings and red cabbage or bacon beans.