leg of lamb

Ingredients for 4 servings:

• 1 kg leg(s) of lamb, boneless
• 1 onion(s)
• 1 carrot(s)
• 1 bay leaf
• 1 garlic clove(s)
• 4 juniper berries
• Salt
• 1 tsp clarified butter
• 1 tsp, heaped flour
• 300 ml water

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Roast leg of lamb

Wash the leg of lamb and wrap it in a fresh tea towel until the meat is dry. Rub it with salt and pepper. Heat the clarified butter in a roasting tin and brown the meat well all over, starting with the fat side. Halve and slice the peeled onion, and peel the garlic and dice it finely. Peel and quarter the carrot, and cut it into 3cm pieces. Once the roast is nicely browned, add the onion and carrot to the side of the roast and fry for a while longer. Once the onions are slightly browned, deglaze the pan with warm water, scrape off any excess juices, and bring the water to a boil. Add the bay leaves, juniper berries, and garlic to the meat and cover the roasting tin. Simmer for 1.5 hours over low heat. When the meat is nice and tender, remove and keep warm. Remove the bay leaves and juniper berries from the sauce and puree the sauce. Thicken with flour if desired, then simmer gently for another 10 minutes to remove the flour flavor. Season with salt and pepper. Cut the meat into nice slices and serve with the sauce. Serve with boiled potatoes and bean salad.