John Myers
Ingredients for 5 servings:
- 2 kg leg of lamb(s) without fat and bones
- 1 bottle of dry red wine
- 250 ml beef stock or vegetable stock
- 2 large onions, white
- 2 garlic cloves
- 3 tbsp tomato paste
- 1 ½ tbsp rosemary
- 1 ½ tbsp thyme
- ½ tsp pepper
- Salt
- possibly cornstarch
Instructions
Working time approx. 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 5 hours 15 minutes; Total time approx. 17 hours 45 minutes
simple and delicious
Carefully trim the leg of lamb, season with salt on all sides, and refrigerate overnight. Remove the leg from the refrigerator 1-2 hours before preparation. Brown well on all sides in a roasting pan or skillet. Slice the onions 1.5-2 cm in diameter. Line the roasting pan with the sliced onions and place the meat on top. Add the stock, wine, spices, and crushed garlic cloves. Place in the oven at 150°C (top/bottom heat) for five hours on the middle shelf. Remove the meat and carve it up. Reduce the sauce as desired, thicken with cornstarch if necessary, and season to taste.
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