Leg of lamb from the pressure cooker

Ingredients for 5 servings:

• 1.4 kg lamb leg(s), fresh, boned
• 4 onions
• 1 garlic bulb(s), fresh
• 1 bunch of thyme
• 5 sprigs rosemary
• 1 sprig(s) sage
• 1 bunch of parsley
• 1 bunch lemon balm
• Clarified butter

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 2 hours 15 minutes

mild lamb flavor

Wash the leg of lamb and pat dry. The strong lamb flavor can be eliminated by trimming away the typical sheep fat; this works much better than soaking it in buttermilk. Make sure the leg doesn’t fall apart and that the skin isn’t removed. Leave the garlic bulb whole, but make numerous lengthwise incisions on the outside. Tie the garlic and herbs together to form a herb bundle. Wrap the herb bundle in the prepared leg of lamb and tie it with roasting twine. Brown the prepared leg on all sides in clarified butter in a suitable, large pot over high heat. Then add the onions and continue browning, occasionally adding water to loosen the juices on the bottom of the pot with a spatula. This will create a lovely dark sauce. When everything is nicely browned, pour the leg, onions, and liquid into a pressure cooker and cook for 45 minutes (alternatively, oven cooking is also possible, but it will take considerably longer). The leg will now be very tender. Dumplings and vegetables of your choice go really well with it.