Lamb in red wine sauce

Ingredients for 4 servings:

• 1 kg leg of lamb
• 1 tbsp mustard
• Spice mix (lamb spice or rosemary, thyme, chives, salt, pepper, parsley)
• 1 bunch of soup vegetables (a piece of leek, 1 large carrot, 1 piece of celery, possibly 1 piece of parsley root)
• 1 small potato(s)
• ¼ liter vegetable broth
• ¼ liter red wine
• 1 small onion(s)
• 1 clove(s) garlic

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 2 hours; Total time approx. 3 hours 30 minutes

Rub the leg of lamb with mustard and let it rest for about 1 hour. Preheat the oven to 200°C. Rub the meat with the lamb seasoning or the individual spices and brown well in a pan, then remove from the pan. Transfer the fat from the browned meat to a roasting pan, add the finely diced vegetables, the finely chopped onion, and the garlic, and brown well in the roasting pan until the onions are nicely browned. Return the meat. Add the finely chopped potato; this will make the sauce thicker. Pour in the wine and vegetable stock, cover, and braise in the oven for about 1.5 hours. Add a little more liquid if needed. Finally, puree the sauce with a hand blender.