Leg of lamb 'Viniferia'

Ingredients for 6 servings:

• 2 legs of lamb approx. 1.2 kg each (with bone)
• 3 m.-sized onion(s)
• 100 ml olive oil
• 200 ml Lamb stock
• 4 bulb(s) garlic, fresh
• 200 ml red wine, dry
• 1 sprig(s) rosemary
• 5 sprigs of thyme
• Sea salt
• Pepper, freshly ground black
• 1 Pepper , (pitted and finely chopped)

Instructions

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

Remove the lamb legs from the refrigerator at least 1 hour before roasting, peel and roughly dice the onion, deseed and finely chop the peppers, strip the rosemary needles from the sprigs and chop them, and also strip the thyme from the sprigs. Rub the lamb legs with salt and pepper. Heat olive oil in a large pan and sear the lamb legs all over. Preheat the oven to 100°C (212°F). Place the lamb legs in a non-stick roasting pan. Halve the garlic cloves, fry briefly in the pan, and add to the legs. Now fry the onion in the oil and then add to the legs along with the herbs and peppers. Baste the legs with 100ml of stock and 100ml of wine and place in the oven. After 1 hour, pour over the remaining stock and wine. Let it braise in the oven for another hour with the oven door slightly ajar. Remove the legs, pour the meat juices and the onion, garlic, and herb mixture into a saucepan, and reduce. Return the lamb legs to the oven for another 15 minutes. Strain the meat juices through a sieve and reduce for another 5 minutes. Remove the lamb legs from the oven and let them rest for a few minutes. Thicken the sauce slightly if necessary. Carve the leg of lamb and pour some of the sauce over it. Serve immediately. Potato wedges with ratatouille or potatoes with beans go perfectly with this dish.