Leg of lamb very spicy

Ingredients for 5 servings:

• 1 leg of lamb with bone (approx. 2.0 kg)
• 1 bottle of dry red wine
• 20 olives, black
• 3 carrots
• 4 onions
• 1 stalk(s) leek
• 1 piece(s) celeriac, if available
• 2 sprigs rosemary, fresh
• tbsp thyme
• 5 sage leaves
• 3 mint leaves
• 1 tsp, leveled pepper
• Salt
• 6 tbsp olive oil
• 1 tbsp sambal oelek
• 4 anchovy fillets
• 0.3 liters of vegetable broth or meat broth
• 100 ml port wine
• 1 cup sour cream
• 5 cloves garlic

Instructions

Working time approx. 1 hour; Rest period approx. 1 day; Cooking/baking time approx. 3 hours; Total time approx. 1 day 4 hours

a whole bouquet of aromas floods the house while cooking

Wash the leg of lamb and pat dry. Finely chop the olives and mash them into a paste. Also finely chop the garlic cloves, sprinkle with coarse sea salt, and mash them with a fork (you can also use a garlic press). Mix everything together and then add the freshly chopped or dried herbs. If you like it very savory, you can add 2 tablespoons of sambal oelek. Mix with olive oil to form a paste. Finally, season generously with salt and pepper. This seasoning paste needs to be really hot and salty, as the meat absorbs a lot of the seasoning. Pierce the meat several times with a sharp knife and stud it with the anchovy fillets. Don’t worry, you won’t taste any of the fish in the end; the salt content of the fillets makes the meat more flavorful and piquant. Rub the seasoning paste into the meat and let it absorb, ideally overnight. Sear the seasoned leg on both sides in hot oil. Remove the meat from the roasting pan. Then add the finely chopped vegetables to the roasting pan and sear them as well. Season with salt, pepper, garlic, and dried herbs. Return the meat to the roasting pan, pour in the stock and wine, cover, and place in the oven for about 3 hours at no more than 180°C (top/bottom heat). Once cooked, remove the meat and keep warm. Drain the sauce. Strain the vegetables through a sieve and add to the sauce. Heat the port wine and reduce by half, then add it to the sauce. Finally, add the cream and season again to taste. If desired, you can thicken the sauce a little more.